Monday, January 25, 2010

Basque Soup...



There are a number of different Basque Resturants in Bakersfield, in which the traditional Basque Soup is always served as the first dish, along with beans, salsa and fresh French Bread. When looking for a recipe on line, I didn't have much luck, so I gave my best stab at it and it turned out REALLY good, pretty authentic (to my experience) of Basque Soup! It's fairly simple, nothing frilly, but it's packed full of veggies and the added beans bring the protein to the dish. This one goes out to my girl Sampley who married into the Basque culture- cook it up for the hubby, he'll think you're an authentic Basque Chica!

After it simmers for an hour it will look like this...
I love Trader Joe's new Tomato Sauce in a carton, I am trying to limit the amount of canned goods I use, and this is a tasty alternative!

The finished product! Enjoy!

Ingredients:
1 yellow onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 small head of green cabbage, chopped
1 potato, chopped
8 cups broth, veggie, chicken or beef or a combination of any
1 16 oz tomato sauce
1 TBSP fresh Parsley, chopped
1 tsp Thyme
1/2 tsp salt
1/4 tsp pepper
2 cans pinto beans, drained
salsa, your favorite
** French Bread, optional but very traditional!

Directions:
Saute your onion, garlic, carrots, celery, and then add your chopped cabbage. Stir it around for a few minutes, add your broth, tomato sauce, and ALL seasonings (including the fresh parsley). Stir it all together and bring it to a boil, then reduce and let it simmer for 1 hour. That's it! I add my beans to the soup in the last 15 minutes although traditionally, they would serve them separately in a bowl along with the salsa in a different bowl and you would add them to your individual bowl of soup when it's served on the table.

14 comments:

ccdean said...

Thanks Andrea for your version of the soup. I have tried a few different recipes and have yet to find one I love. I am looking forward to trying yours.

Olive Oyl said...

That looks sooooo amazing! I'll have to try it soon!

Andrea said...

I just made it again, so easy, who wouldn't want to throw a bunch of veggies in a pot and call it dinner! Let me know how it ranks in comparison to the Basque restaurants in town.... look forward to your critique or suggestions.

Anonymous said...

Oh my goodness! I just saw this and the shout out. You know IT!!!! Holla for the Basqueoooos :). I'm making this tonight. Nick's gonna think I'm from the Basque country!

Love- Ksamp

grace said...

Hi! I blog hopped on over here awhile ago & I've wanted to make a few of your recipes ever since!
Last night I made this soup and it was yummy! I had to make it a lot smaller because my pots are small- but it still turned out great! Thanks!

Malleus Codex said...

Andrea,

I grew up in Bakersfield and some of my favorite food memories center around going out for basque food...usually Wollgrowers or Pyrenees. I especially loved the beans and that delicious salsa accompanyment. Do you think you or one of your readers could get the recipe for that salsa?????

Andrea said...

Malleus Codex... thanks for your comment... fun to hear of your Bakersfield connections! :) I only have one recipe posted for salsa on my blog.... but it contains fresh tomatoes... whereas the salsa in most basque restaurants use canned & stewed tomatoes. I just might have to revisit Woolgrowers to taste their salsa again and try to recreate it... I will do my best but I don't have anything off hand. Have you tried the soup?? it's pretty tasty and close to Woolgrowers! Thanks again for the note!

Anonymous said...

Andrea, I am so impressed. You copied this recipe perfectly. I will be making this soup over and over. Thanks

Anonymous said...

Andrea, I have a recipe from Bakersfield that Has 1 soup bone with meat, cook in water, remove bone skim off any fat, add vegetables, large can tomato sauce, onion, 1-2 leeks clean good,chopped ,carrots, potatoes, 2 garlic cloves minced, celery,fresh parsley,small head cabbage, 1 bay leaf,sprig of thyme or powder, salt, pepper, cook 2 hours. Measurements are according to amount of soup you are making. You can add more tomato sauce etc.
For beans mix, small onion chopped,large can or 3 cans pinto beans,do not drain. can of tomatoes mashed, 2 chicken bouillon cubes salt ,pepper, 1 tsp worchestersauce,heat add to soup with your salsa. Eat with french bread. This is the closest to the taste of any basque soup I have had in Bakersfield. The leeks seem to bring out the orginal flavor. Would love to find the salsa recipe.

Anonymous said...

I lived in Bakersfield for four years and I loved the basque food, specially the soup. So I am excited to make this and see it comes out. Looks very delicious and cant wait to eat it.

Kellyanne Revenaugh said...

Yep, don't forget the leeks! I definitely notice the difference when I don't add it.

Julie said...

Hi, I am totally illerate when it comes to Blogs , How do i sign up to follow your blog ? Or get notified when you post a blog ?
Thanks
Julie Crawford

Anonymous said...

I'm a Basque Boy, born and raised in Bako..... Moved to SLO about 23 years ago ,,, and though we visit home occassionally, miss Woolgrowers , Luigis, ... have tried to re-create Basque soup many times , but never came close until today ! Thanks for sharing your recipe, my wife thinks it is better than Woolgrowers... I used the leeks, bay leaf and doubled up on the liquids, all in my family like more broth ,,, and do not include the beans , like them separate,,,,added some salsa in the servings ... Abosolutely delicious ,, have had 3 bowls today and plan to have several moe tomorrow......THANKS

Anonymous said...

Amazing!!! I have been searching for a good Basque soup recipe and yours is great! Thanks for sharing :)