While eagerly anticipating our amazing journey ahead, we enjoyed a day lounging in the sun in Malibu and doing our usual baking. Today we made yummy popovers with raspberry butter to savor alongside our white bean and rosemary soup. Both so easy and so incredibly delicious.
White Bean Soup With Rosemary for 12
Ingredients
2 pounds dried northern or cannellini beans
7 cups chopped onions (about 5)
1/2 cup olive oil
4 gloves garlic
3 springs fresh rosemary
4 quarts chicken stock
2 Bay Leaves
4 teaspoons sea salt (or kosher salt)
Cover beans in water and soak in the refrigerator over night. In a large soup pot, saute onions in olive oil until translucent. Add garlic and cook another few minutes. Drain the beans and add to pot along with chicken stock, bay leaf, and rosemary. Simmer for one hour and a half. Using an emersion blender or a regular blender, puree half of the soup and return to pot. Remove bay leaf and add salt and pepper to taste.
Popovers for 12
2 tablespoons butter
2 cups all-purpose flour
1 teaspoons salt
4 large eggs
2 1/2 cups milk
Heat over to 450°. Grease popover tins or muffin tins. In a large bowl,mix flour and salt. In separate bowl, whisk eggs, milk, and 2 tablespoon melted butter. Pour into flour mixture and fold until blended slightly. Fill cups 2/3 full. Bake for 15 minutes. Reduce temperature to 350° and bake until browned. About 20 minutes in pop over tins and 10 minutes in muffin tins. Serve immediatley.
