We hope you didn’t miss the first Monday Night Football game of the season. Just the opening gave us the chills- it was kind of epic… if that buzzword isn’t totally passé. As for the game? It was all smooth sailing… until it wasn’t. The fourth quarter had us nail biting and “SHHHHHHH”-ing everyone who came near. The edges of our seats were dipping low with the weight of the game weighing on our shoulders.
Then… the Eagles got the ball back and held onto it, letting the last minute slip by with our breaths left heavy in the air.
The final score? Eagles 33, Washington Redskins 27. The score doesn’t reflect the effort the Eagles had in the first 3 quarters, but it certainly shows that RG3 has some rust on that knee and that the Skins won’t give up!
For all you fans out there wondering what is popular in DC, the answer is everything. DC has such an eclectic population that there are foods from all over in the District. We chose to make Senate Bean soup after a lot of internet searching. The name was only fitting
Senate Bean Soup Recipe (Adapted from HERE)
This classic bean soup has been served in the U.S. Senate dining room for over 100 years, and can be made with Navy or Great Northern beans. Traditionally a cup of mashed potatoes are called for, but 2/3 cup of instant mashed potato flakes will do the job, too.
Prep: 8 hours
Cook: 3 hours
You will need:
1# dried Navy beans or Great Northern beans
1 ham hock (the meatier, the better)
4 T unsalted butter (½ stick)
2 large onions, peeled and roughly chopped
4 large celery stalks, chopped
4 cloves garlic, peeled and chopped
½ c dry white wine
3 qt vegetable stock
2/3 c instant mashed potato flakes
½ cup chopped parsley
Kosher salt and ground white pepper, to taste
1. Cover the beans in a few inches of water and soak overnight.
2. Drain the beans. In a heavy-bottomed soup pot, combine the stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer covered for 2 hours- occasionally skimming off any scum that forms on the surface.
3. In a separate saucepan, heat the butter over a low-to-medium heat and add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
4. Add the wine and cook for another minute or two or until the wine reduces by about half.
5. Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender.
6. Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
7. Season to taste with Kosher salt and white pepper and serve right away. This soup is great to eat later, too- we have enjoyed it for lunch!
Recipe for success, this sweet lady:
It was a beautiful start for the Eagles season, and a delicious soup that is sure to bring much needed warmth to our east coast fans this winter!
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