Monday, April 8, 2019

Karen's White Bean and Spinach Soup A Left Coast Crime Gala Dinner Copycat Recipe


I am still honestly in awe from the Left Coast Crime Conference that was held in Vancouver last month at the Hyatt. I was as impressed with the venue as I was with the amazing talented room of writers I shared the evening meal with on the Saturday evening.  The gala dinner and lefty awards were hosted in the ballroom of the Hyatt and the 4 course meal was outstanding. I had the vegetarian meal and it was something I am still dreaming about.

The sit down meal I fully enjoyed and the dinner conversation as well. One of the items that stood out most for me was the soup that was served to us upon sitting. I asked what it was and was told it was a white bean cream soup.

It was the oddest shade of green, buy something I fell in love with as soon as it hit my tongue. I regret not asking for another bowl! I found it hard to concentrate on the conversation at the table as I was trying to deconstruct the soup in my mind so I could make it again. This past Saturday I did just that, in my own way. I am sharing the recipe with you on the chance you might also enjoy it as well. I know I will make this soup again.

Karen's White Bean and Spinach Soup
2 cans of 19 oz white kidney beans
1/2 a frozen package of chopped spinach
1 lt of Chicken Stock
1 cup of water
1/2 a large white onion
2 stalks of celery
2 tsp garlic
2 tablespoons of butter
Salt and Pepper to taste (I added Slap yo Mama Spice instead)
1 tsp thyme
*1/2 cup sour cream (I used lactose free) as a garnish or blend in the soup

In a large pot, with 2 tbsp of butter melting over medium heat place 1/2 of a finely chopped onion and 2 chopped stalks of celery.  Saute over medium heat three to 4 minutes until the onions and celery start to turn translucent. Add your 2 tsp of chopped garlic and stir until evenly distributed and continue cooking for another 1-2 minutes. Add your chicken stock and water, Bringing the broth upto a boil, add your 1/2 package of frozen spinach. Boil over medium heat until all the spinach is combined, stirring and breaking up the spinach as you go. Turn off heat and use an immersion blender (or regular blender)   once the beans, broth and spinach are combined spoon into bowls and serve with a dollop of sour cream.
I loved making and eating this soup, I hope you will too.
I even used my childhood bunnykins bowl to eat from.

Thank you for joining me for a cup of tea and a recipe today I would love to hear from you so please leave me a comment here or email me at karenmowen@gmail.com

2 comments:

  1. Thanks for creating and sharing the recipe, Karen! I loved this soup, too, and can't wait to make this soon. I thought the dinner was some of the best banquet food I've ever had, starting with the soup. It was impressive!

    ReplyDelete