Enjoy this flavorful soup, courtesy of Executive Chef and General Manager Amelia Adams of Oodles Uncorked restaurant at Market Square in Knoxville, Tennessee. Chef Amelia is expecting her first child in a couple of months and lives on a farm about 5 miles from Big Ridge State Park on Norris Lake. She’s only lived in the Knoxville area for 5 years but loves it and highly recommend the area to others!
Read my post about how I discovered this restaurant.
NOTE: This recipe is in restaurant proportions, so downsize accordingly for your family.
Tuscan White Bean Soup Recipe
( from Oodles Uncorked Restaurant)
- 1 can white beans (7 pound can)
- 1 cup sun dried tomatoes
- 1 and 1/4 cup roasted garlic*
- 1 can crushed tomatoes (6 pound can)
- 1 T. Sriracha**
- 1 T. minced garlic (to supplement roasted garlic)
- 3 oz. Italian Seasoning Mix***
- 1 Qt. heavy cream
- 2 Qt. vegetable stock
- 1 cup sherry
- 2 oz. salt
- 1 cup Dukes mayonnaise
- Feta cheese for garnish
Puree the beans, sundried tomatoes and roasted scallions in a blender. Combine with the other ingredients. Garnish with feta cheese.
FOOTNOTES from Chef Amelia:
*We roast the garlic by placing garlic cloves in a shallow pan and covering them with olive oil, then roasting in a 350 oven for about 20 minutes, until the garlic is soft and starting to turn brown. We drain the oil before using the garlic and use the now garlic-flavored oil in many other recipes.
** Sriracha is the asian hot chili sauce with the green cap and the rooster on the label – lots of people just call it rooster sauce for short.
*** We make our own here with a ratio of 2:2:2:1 Dried basil, Dried thyme, Dried Oregano, and Rubbed sage, but i’m sure that any italian seasoning mix would work fine.