Save Recipe Print
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min

Ingredients

Leftover Stew Soup:

Directions

In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish.

Leftover Stew Soup:

Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.

Yield: depends on leftovers

Cook's Note

Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Coq Au Vin

Recipe courtesy of Danny Boome

Coq au Vin

Recipe courtesy of Sunny Anderson

Coq au Vin

Recipe courtesy of Robert Irvine

Coq au Vin

Recipe courtesy of Anthony Bourdain

Coq au Vin

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Coq Au Vin

Recipe courtesy of Tyler Florence

Coq au Vin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories