Yes, you read that right: Fried Soup.
I love soup and believe almost anything is better fried, but I never would've dreamed up this delicious combination on my own. Thanks to Maria Helm Sinskey I didn't have to.
Fried soup came into our lives courtesy of the latest installment of the RSV wine club, along with their fabulous 2008 Los Carneros Merlot. And the folks at RSV thoughtfully included a package of organic dried cranberry beans to get us started.
The first step to fried soup is making Ribollita, a bean and kale soup delicious in itself. Brad made the Ribollita on Saturday night and, while I enjoyed it very much, all I could think about was frying it up the next day. The starchiness of the beans, the crunch of the kale, the crispiness of the pan fried crust. Yum.
It was a gorgeous fall day yesterday, so we were able to grill pork chops to serve alongside the fried soup.
First you need to prepare the Ribollita; we used the RSV recipe pretty much as written. We soaked the cranberry beans overnight and found they still required about twice the amount of cooking time as noted on the package. This was likely the result of cooking at altitude, but you may want to plan accordingly.
Once the soup cools, stir in the reserved bread cubes and refrigerate until you're ready to fry it up.
In addition to the leftover soup, you will need:
Extra virgin olive oil
Freshly grated Parmesan cheese
Heat a nonstick skillet over medium-high heat. Add a small amount of olive oil to the pan and swirl to coat. Scoop the soup/bread mixture into the pan and flatten with the back of a spoon.
Fry until golden brown on both sides, turning only once, and heated through.
Sprinkle with some freshly grated Parmesan cheese and enjoy!
We drank the Merlot with the Ribollita Saturday night, and we'd already laid down the second bottle from our shipment is in our off site wine locker. So with the pork chops and fried soup we enjoyed a 2007 Malbec from hope & grace, another great Napa winery.