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Restaurants›The Back Abbey Of St. Bernardus›Soup And Pub Salad Recipe

Soup And Pub Salad Recipe

Name: The Back Abbey Of St. Bernardus Soup And Pub Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbs olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely chopped; 1 cup carrot, peeled and diced; 4 tsp garlic, minced; 56 oz canned crushed tomatoes; 4 cups low-sodium chicken or vegetable stock; 2 tbs tomato paste; 1 tsp granulated sugar; 1 tsp dried oregano; 1 cup fresh basil leaves, chopped; 1 cup heavy cream; 2 tsp salt; 1 tsp black pepper, freshly ground; 9 cups mixed salad greens (lettuce, arugula, spinach); 2 cups cherry tomatoes, halved; 1 cup cucumber, sliced; 0.5 cup red onion, thinly sliced; 2 cups croutons; 1 cup crumbled feta or goat cheese; 1 each apple or pear, thinly sliced (optional); 0.5 cup walnuts or toasted sunflower seeds; 6 tbs extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 tsp salt; 0.5 tsp black pepper; 6 each fresh crusty rolls or baguette; 6 tbs unsalted butter, softened

Inspired by The Back Abbey Of St. Bernardus

Time1h

Serves6

Bowl of today’s soup selection, served with our Pub salad and fresh baked bread & butter

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Ingredients

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Soup (tomato basil soup - makes 6 servings)

2 tbs olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely chopped

1 cup carrot, peeled and diced

4 tsp Garlic, minced

56 oz canned crushed tomatoes

4 cups low-sodium chicken or vegetable stock

2 tbs tomato paste

1 tsp granulated sugar

1 tsp Dried oregano

1 cup Fresh basil leaves, chopped

1 cup Heavy cream

2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Pub Salad (serves 6)

9 cups mixed salad greens (lettuce, arugula, spinach)

2 cups Cherry tomatoes, halved

1 cup Cucumber, sliced

1/2 cup Red onion, thinly sliced

2 cups croutons

1 cup crumbled feta or goat cheese

1 each apple or pear, thinly sliced (optional)

1/2 cup walnuts or toasted sunflower seeds

6 tbs extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Bread & Butter (6 servings)

6 each fresh crusty rolls or baguette

6 tbs unsalted butter, softened

2 tsp fresh parsley, minced (for butter garnish)

1/2 tsp sea salt (optional, for butter)

Method

Soup (tomato basil soup)

Sauté aromatics

In a large pot over medium heat, warm 2 tbs olive oil and 1 tbs butter until melted and shimmering. Add the finely chopped onion and diced carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and simmer

Stir in the canned crushed tomatoes (56 oz), tomato paste (2 tbs), sugar (1 tsp), and dried oregano (1 tsp). Pour in the 4 cups of stock and bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 20–25 minutes to allow flavors to meld.

Blend until smooth

Remove the pot from the heat. Working in batches, carefully transfer the soup to a blender and puree until smooth (or use an immersion blender directly in the pot). Return the soup to low heat.

Finish with cream and basil

Stir in the chopped fresh basil (1 cup) and heavy cream (1 cup). Warm gently—do not boil—just until heated through, about 3–4 minutes. Season with 2 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning as needed.

Hold and serve

Keep the soup warm until serving. Ladle approximately 1 1/4 to 1 1/2 cups per bowl for 6 servings.

Pub Salad

Prepare dressing

In a small bowl or jar, whisk together 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified. Taste and adjust acidity or seasoning as desired.

Assemble salad

In a large salad bowl combine 9 cups mixed salad greens, 2 cups halved cherry tomatoes, 1 cup sliced cucumber, 1/2 cup thinly sliced red onion, 1 cup crumbled feta or goat cheese, and 1/2 cup walnuts or toasted sunflower seeds. Add the optional thinly sliced apple or pear if using.

Dress and toss

Just before serving, drizzle the dressing over the salad (start with about 3/4 of the dressing and reserve the rest) and toss gently to coat. Sprinkle croutons on top to maintain crunch. Taste and add more dressing if needed.

Bread & Butter

Prepare butter

In a small bowl, combine 6 tbs softened unsalted butter with 2 tsp minced fresh parsley and 1/2 tsp sea salt (optional). Mix until evenly distributed.

Warm and serve bread

If desired, warm rolls or sliced baguette in a 350°F (175°C) oven for 5–7 minutes until just warmed and crusty. Serve each portion with one roll and a heaping tablespoon of the prepared butter.