Or, kick the indulgence factor up a notch and opt for heartier foods, such as mozzarella sticks, risotto, potatoes, or even meatloaf. Lighter sides, such as green salads, can hold their own against tomato soup without compromising its flavor. The key is to work with foods that will complement tomato soup's trademark acidic and slightly sweet notes. However, as the existence of the grilled cheese sandwich proves, tomato soup is always better when it's served alongside a contrasting dish or dipping vehicle. Green Bean Almondine is a classic French green bean recipe with buttery pan-fried almonds and served as a side dish. (It took about 5 minutes to reheat my beans.)ħ. Season to taste with salt and pepper and serve.18 Recipes to Eat With Tomato Soup Simple yet satisfying, tomato soup is one of the most classic comfort foods around. Add the almonds and beans and cook, stirring often, until the beans are reheated. When ready to serve, melt the butter in a large skillet. (Can be refrigerated for up to 4 or 5 hours.)Ħ. Roll them up in the towel, place the towel in a plastic bag and refrigerate until you’re ready to use them. Drain the beans again, and then lay them out on a clean dish towel.ĥ. Leave them in the ice water for 3 – 4 minutes.Ĥ. When the beans are done, drain them and immediately submerge them in the ice water.While the beans are cooking, get a large bowl of ice water ready.(My beans were quite large I cooked them for 5 minutes.) Cook for 4 – 5 minutes, until the beans are done. Add about a tablespoon of salt and the green beans. Bring about 6 quarts of water to a boil.Green Beans Amandine were great with a rib roast!Īdapted from Michael Symon’s recipe and Julia Child’s techniqueġ 1/4 pounds green beans, washed and trimmed I might try Michael Symon’s recipe next time to see how it compares. The few beans that were left over were still delicious the next day after gently reheating them in the microwave. The aroma of the browning butter and almonds was mouth-watering. I really liked these Green Beans Amandine! They were simple and yet fancy enough to be part of our holiday meal. And she said you could add toasted almonds which was considered “ultra chic” in the 1930s.Īlthough Julia’s method required an extra step, it struck me that the actual last-minute part of the cooking was simplified which is appealing to me when making a holiday meal. When reheating, Julia suggested adding “several tablespoons” of butter. To reheat the green beans almondine in the oven, place it in a covered baking dish for 20 to 30 minutes at 350F or until hot. Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4. Add the prepared green beans and almonds to the hot bacon grease and cook, stirring over medium heat frequently until hot. Directions Bring a large pot of water to a boil. You then wrap them in a kitchen towel and refrigerate them until you’re ready to reheat them. Then, remove the bacon to drain on a paper towel-lined plate. This can be done a few hours before you want to serve them if you give them an ice water bath right after draining. In The Way to Cook Julia blanched the green beans in salted water.
Quick and easy.Īfter doing a bit more research, I decided to adapt the recipe using a Julia Child technique. He then adds the almonds and finishes them with a bit of lemon zest and lemon juice. Add shallot and garlic and cook, stirring. He cooks the raw beans in a skillet with the butter and shallots for about 5 minutes. Heat butter and oil in a large saucepan over medium heat cook until the butter starts to brown, 1 to 2 minutes. Symon uses 1/2 cup of almonds, 1/2 cup sliced shallots, and 4 tablespoons of butter for one pound of green beans. It’s quick, easy, and has enough butter and almonds to raise it above an everyday vegetable dish. Michael Symon’s Green Beans Amandine from his 5 in 5 for Every Season cookbook struck me as being a perfect holiday side dish.
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