3.5ouncescapersdrained; (this is one little jar of capers; a little over ¼ cup)
⅓cupextra virgin olive oil
Soup
30ouncesGreat Northern White Beans, canneddo not discard liquid
2tablespoonsextra virgin olive oil
2tablespoonsbutter, salted or unsalted
2tablespoonsgrated Parmesan cheese
1½cupschicken broth or stock
½cupyellow onionchopped
1stalkcelerychopped
2clovesgarlicsmall to medium cloves; minced
lemon juice, fresh; See Recipe Notes
½teaspoondried thyme
1pinchcayenne pepper
1tablespoondried parsleygarnish
½tablespoondried basilgarnish
salt and pepper to taste, for best results, use white ground vs black ground pepper
Instructions
Make the Topping
In a microwave bowl, add ⅓ cup olive oil and ¼ cup drained capers; cook on high for 2-4 minutes; use a slotted spoon and remove cooked capers; drain capers onto paper towel; reserve oil and set asideSee Recipe Notes
⅓ cup extra virgin olive oil, 3.5 ounces capers
Make the Soup
In a large stockpot on medium heat, add 2 tablespoons oil; add chopped onion and celery; saute for 5 minutes
2 tablespoons extra virgin olive oil, ½ cup yellow onion, 1 stalk celery
Add garlic, thyme and cayenne pepper to onion mixture; combine well
Add 1 cup of chicken broth to food processor; pulse on high for 2 minutes
1½ cups chicken broth or stock
Pour contents from the food processor back into large stockpot
Add remaining ½ cup of chicken broth and one teaspoon of lemon juice; stir and cook on medium until hot; taste for salt and pepper
salt and pepper to taste, lemon juice
Pour soup into bowls; drizzle each bowl with a few drops of fresh lemon juice and the reserved olive oil from the microwaved capers
Sprinkle chopped parsley, basil and capers over top of soup and serve
½ tablespoon dried basil, 1 tablespoon dried parsley
Notes
Capers taste similar to olives; if you don't like capers, leave them outMicrowaving the capers in oil:Each microwave is different. Mine is 1200W and I cooked them for 4 minutes the first time and they burned.Second time, I cooked them 2 1/2 minutes and they were perfect.The minute you smell them, they're done!Lemon juiceI used a little lemon in the soup and as a finishing acid. One large lemon is probably all you need, but you can add more to your liking.Food Processor vs Immersion Blender:If you have a small food processor, you may have to work in batches. Use a slotted spoon to ladle the bean mixture in the processor, or, use a colander and drain the bean mixture, reserving the liquid If you don't have a food processor, at this point, remove the bean mixture from the heat and use an immersion blender. Once blended, continue with recipe.I've found the immersion blender is more difficult to use because of the low level of bean mixture - a food processor works best.Vegetarian Option:Substitute vegetable broth for the chicken broth; eliminate Parmesan cheese and butterWant it thicker?In a one-cup measuring cup, add 2 tablespoons of cornstarch and fill cup with water; combine well and drizzle into hot soup; bring to boil for 1 minute, remove from heat and allow soup to rest 5 minutes before serving.