Souper Easy

I haven't gotten back into the full swing of potluck, but have managed to cook two Sundays in a row, which at this time of year is no small feat. I have neglected to make the apple tart that I  have been so desperately dreaming about....... I have my eye on this recipe, I love how she stacks the apples. maybe this weekend? Its studio stroll, meaning I will get no actual work done and will be forced to talk to a few hundred strangers,answering mind numbing questions and fake smiling, but on the bright side,  I will also be able to actually leave work at 6:00 on Saturday & Sunday, so maybe I will actually get to dedicate some time to pie making, I am also craving Risotto which takes serious face time with my space ship stove.

Yes, this really is my stove.

   Here is my new go-to soup, took very little time, effort, oreven ingredients, really and it was amazing. I have adapted this from Giada Laurentiis' book, Giada's Kitchen. I used some chef mojo. (Like instead of using a ladle to transfer hot soup in 3 batches into a blender or processor, I whipped out my immersion blender. I was kind of shocked by the suggestion that one move scalding hot soup into a device which could potentially blow it up into your face..... but I digress.)
 
  Tuscan White Bean Soup
3 Tbl. Butter
1 Tble Olive Oil
1/4 red onion, chopped
3 sage leaves
2 cans Cannellini Beans
4 garlic cloves, halved
4 cups chicken broth
1/2 cup heavy cream
Salt & Pepper to taste

-Saute onion in buuter & oil
-add sage, beans and garlic
-add broth and simmer for about 15 mniutes
-whip out your handy immersion blender, plug it in and stick it in the pot, Puree
-add cream, salt, pepper
-eat. enjoy.