Well, this was a first.
Just finished reading “Devil’s Daughter (The Ravenels)” by Lisa Kleypas (huge historical romance novel fan here) and she included a Victorian inspired recipe at the end of the book! I’ve yet to try the recipe myself but am sharing it here. Enjoy!P.S. For those of you who had the luxury of time to try out this recipe, please feel free to provide comments about taste/texture/disappointment in the comments below!
INGREDIENTS
- 1 large (or 2 small) zucchinis
- 1 large (or 2 small) yellow summer squash
- 2 regular carrots, or a couple of handfuls of baby carrots
- 2 tablespoons butter (or olive oil)
- 1 teaspoon minced garlic
- 1 yellow onion, chopped
- 1 quart chicken or vegetable broth
- 1/4 cup tomato paste
- 1 14-ounce can white beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup heavy cream or half-and-half
INSTRUCTIONS
- Chop vegetables into half-inch pieces to ensure even cooking.
- Melt the butter in a large pot on medium high heat. Add the garlic, onion, and other chopped vegetables and saute for 10-15 minutes.
- Add brother, tomato paste, beans, seasonings, and herbs. Bring to a boil, then turn down to a simmer and cook for at least 30 minutes, or until everything is super tender and can be pierced easily with a fork.
- Blend with a hand immersion blender or a regular stand blender. If using a stand blender, do it in batches!
- Add the cream or half-and-half at the end, and add more salt and/or pepper if needed.
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