I have no idea what possesses me to do stuff like this. For our family there is nothing remotely traditional about soup at Easter. Or even soup itself. Soup was a lunch item was or an afterthought. But when I saw this recipe in Saveur I decided to make it. I knew it would certainly fill some niche in the panoply of peculiar tastes and needs of my family. It is vegan. Which means everyone can eat it. (Well, it was until I put a swirl of butter in it at the end. None of the family vegans were in attendance anyway so it didn’t make any difference.)
What it was though, was seriously good. Kidney beans and walnuts. Onions, carrots, garlic. Coriander, dill, cilantro and parsley.
My sister asked for the recipe because her grandson liked it. That’s something.
1 lb dried kidney beans soaked overnight
1 cup toasted walnuts
1/2 cup olive oil
4 cloves garlic
1 medium carrot
1 large yellow onion
1/2 small leek
2 tsp coriander
7 cups vegetable stock
1/2 cup finely chopped cilantro
1/4 cup finely chopped parsley
1/4 cup finely chopped dill
Salt and pepper (it will need pretty much of both.)
Process the walnuts with 1/2 of the oil, set aside
Then process the vegetables. Saute the vegetables in the rest of the olive oil until soft then add the walnuts, beans and stock. Bring to a boil, reduce to low and simmer until the beans are soft. Blend about 1/2 of the beans in a blender until smooth. Add the herbs and 3 TB of butter and simmer for a half hour. It is better made the day before.
Because I need to make everything more complicated, I sauteed chopped walnuts with butter and coriander for a topping. But I think sour cream would be good too.