Tonight I made a quick, low fat, hearty soup following a recipe from Bon Appétit magazine. It wasn’t blog-worthy, except for the finish: herb infused olive oil (chicken and white bean soup with herb swirl, March 2009). The recipe started with chopping fresh sage, rosemary and thyme (Simon and Garfunkle anyone?) and adding it to a small saucepan with several tablespoons of olive oil (I mixed canola with olive oil to tone it down). Sizzle for a minute and a half and let the aroma fill your home. The family will come running to see what’s cooking!
Let it cool and serve at the table with a mini-ladle. I can imagine this over bread, pasta or in many soups. How about with some shaved parmesan and a poached egg, over pasta? It would be a dandy vegetarian meal!