Saturday, December 8, 2012

white bean soup with chive oil

I can already tell that this is going to be a  favorite and much repeated  recipe in the little kitchen. It's Kim Severson's recipe from CookFight, the Kid's Party Challenge. In spite of some questionably old white beans, the soup would have been remarkable just on it's own with all of it's flavorful components,

but the real souper-star is the brilliant bonus of the Chive Oil. Not only because it turned my bowl of soup into a work of art and tastes wonderful, it's a great refrigerator rescue solution to any herb teetering on the brink of the trash can. I shall never ever ever again throw away dead chives! I can't recall a single time I ever managed to use an entire bunch of chives.
You just blanche a bunch of chives (30 seconds in the boiling water-then plunge into the ice bath), pat dry, throw them in the blender with some olive oil, strain the oil through a mesh strainer, pour into your squeeze bottle and drizzle away!
Here's a great interview that came up the other day on the Amateur Gourmet which might give you an idea of  the experience of being in the presence of these two ladies.

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