Mar 27, 2011 6
This simple and budget-friendly soup used to be a frequent plat du jour in our home when we were children. Of course, Mom used to make it without Parmesan cheese; we first heard about Parmigiano-Reggiano about ten to twelve years ago, I believe. Like a lot of kids or teenagers, I was not crazy over soups back then; sometimes I succeeded to talk Mom into adding some Vegeta-type-of-thing to my chicken soup, that was deliciousness!! :) It was quite impossible to sprinkle Vegeta into white bean soup that was always served with sour cream, so why would I like it as a child?
And, like a lot of adults, I enjoy a bowl of warming, filling soup these days. I like to make cannellini soup by my Mom’s recipe. And Mom has found out that a handful of grated Parmesan cheese lends this light soup some pleasant sharpness, which blends harmoniously with the aroma of garlic and the flavour of full-fat sour cream. A fresh twist on a basic dish from my childhood.
Sorry for the lame pictures by the way, I was in a hurry as always :-p
UPD: Check out our recipe for Kulich - Russian Easter bread - featured on The Hungarian Girl, the great web guide to Central and Eastern European travel, wine, and food. You might be also interested in reading about Easter traditions in Hungary, Ukraine, Poland and other countries here!
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