Tonight’s menu features organic petite French beans from Purcell Mountain Farms. After soaking the dried beans overnight, they are cooked with a mirepoix of celery, onions, carrots, and herbs and cooked until tender. Half of the beans are pureed in the blender and then added back to the pot with the remaining whole beans. Garnished with some steamed asparagus tips, then topped with some grated parmesan, this is a perfect late-spring soup. I really only needed a small side salad and some bread to complete this menu.

Bean Soup with spring vegetables
Salad of spring lettuces with white wine vinaigrette
Bread Chez Edouard

Strawberries dipped in chocolate

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