Lily is the child of two of our very dearest friends, Kate and Eric. About a year ago, she was sick and home on the couch. She started watching Food Network and her life changed forever. She became a cooking machine. I knew she had the food bug bad when her mom told me she had asked for a microplaner and a lemon squeezer for Christmas. Did I mention she is a sixth grader? And the story I love best is that on Christmas morning when she opened the box that contained her new grill pan, she actually hugged it to her chest.
Love that kid.
So when her mom told me about a new recipe Lily had tried that involved bacon, sausage and leeks, well you just bet your life I had to try it. So I asked Lily and her folks over last night and I gave the recipe a try. It was heavenly. Perfect for a gray winter day (so tired of gray winter days, by the way).
Lily said that mine was just as good as hers. But she wouldn’t have said otherwise.
She’s sweet that way.
Cassoulet Stoup from Rachel Ray
Ingredients
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 4 slices thick-cut bacon, chopped
- 1 pound chicken, pork or lamb sausage, casings removed
- 1 onion, chopped
- 2 leeks, cleaned and thinly sliced
- 1 carrot, peeled and chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 6 sprigs fresh thyme, leaves removed
- 1 bay leaf
- Salt and ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 15-ounce can white beans, drained
- 4 cups chicken stock
- 4 tablespoons butter
- 5 to 6 slices stale crusty bread, like a baguette
- 1/4 cup flat-leaf parsley, chopped
Yields: 4 servings
Preparation
Place a heavy-bottomed soup pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, 4-5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate.
Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute. Add the white wine and cook, scraping up any bits that are stuck to the bottom of the pot, until reduced by half.
Serve the soup with some of the breadcrumbs and a sprinkle of the reserved crispy bacon on the top.




Recent Comments