Basque Soup

Basque Soup

We had this soup in the Vegetarian Cooking class held in Beachwood a couple of nights ago. This is a super easy soup to make and pretty, too. I have made it with butter and milk but have also swapped out the butter for oil and the milk for either soy, rice or almond milk to make it a vegan soup. The version pictured here was made with olive oil and organic soy milk. A lot of the ingredients are things you can have on hand. This is a dish you can throw together in about 30 minutes.

Basque Soup

1 c. chopped onions

1 1/2 c. chopped celery

1/4 c. oil or butter

1/4 c. flour

3 c. milk, almond milk, rice milk or soy milk

1 (14 oz.) can diced tomatoes, undrained

1 can whole kernel corn, undrained- or use 2 cups frozen corn

3-4 cans butter beans, drained and rinsed

3-4 cups water and 1T. paste-type vegetable soup base

or 3-4 cups vegetable broth

pepper to taste

hot pepper sauce to taste

shredded mild cheese, optional

Sauté onions and celery in oil or butter until tender. Stir in flour until smooth and add milk, stirring to keep lumps from forming. Stir over medium heat until milk has thickened and begins to boil. Stir constantly as mixture simmers for an additional minute or two. Add remaining ingredients, except cheese and bring up to a simmer. Adjust seasonings. Ladle into bowls and top with cheese, if desired. Serves 8-10.