If you don’t follow The Gouda Life on Twitter or Facebook, you may not know that this Saturday will mark one of the most super duper important things I’ve done in regards to baking - a wedding cake! I’m in the midst of doing a three tier, hazelnut brown butter cake with whipped ganache filling and Swiss buttercream icing for a good friend’s wedding on Saturday. It’s a big deal for me and I’ve been incredibly stressed out about it. I haven’t been sleeping much and when I do, I dream, almost exclusively, about cake. It’s a little silly, but I want to do a good job of this since it’s the most important day in my two friends lives thus far. Things got going today with two layers for the 12” bottom tier. 48 egg whites (!!!), 8 cups of butter, and a whole lot of dish washing, batter folding and oven-peeking later, I came out victorious. And somehow, I still don’t quite understand what I was thinking, I managed to whip up a quick and easy soup in between all the craziness!
This isn’t anything fancy or exciting, but it’s tasty, it’s filling and it’s FAST. So fast, in fact, that you can whip up two 12” tiers for a wedding cake at the exact same time. Or…whatever else it is you’re up to. My photos leave a whole lot to be desired on this one, but my concern was centered elsewhere tonight.
Tomato White Bean Soup
1 tbsp olive oil
2 large shallots, sliced thin
3 cloves of garlic, minced
2 cans white beans (I used some white kidney beans)
1 can diced tomato, I find the organic ones have the best flavour
3 cups good quality or homemade chicken/veggie stock
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
salt and pepper to taste
In a large pot, add the olive oil and heat over medium. Once heated through, add shallots and saute until translucent (3 minutes), add garlic and saute until fragrant. Don’t let the garlic or onions brown. Add the white beans, diced tomatoes, stock, and herbs. Taste and season appropriately.
Bring to a boil. Once boiling, turn the heat down to medium-low and let simmer for 20 minutes.
At this point you could eat the soup, but I used an immersion blender since I was really feeling like a smooth creamy soup. I find the beans make the soup taste like there is cream present without actually having to add any. If you do want to add cream, feel free. It gives it a bit of a fuller, richer mouth-feel. And if you’re in the mood for something spicy, feel free to add some cayenne pepper, as much as you’re comfortable with.
Again, this soup is not fancy or haute cuisine by any means. But it does make your stomach (and wallet) feel nice and full and is a quick fix when you don’t feel like running out to grab any extra ingredients!
Wish me luck with the rest of the cake and I’ll be sure to share some photos of the outcome.