Sauteing Vegetables for White Bean Soup

Video Transcript

"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make white bean escarole soup. Now we're going to saute our vegetables, sauteing the vegetables in a little butter and olive oil really gives it a depth of flavor to the soup that you wouldn't get if you just throw it right in the broth. So we're going to take some olive oil in our pot, the heat is already on some nice extra virgin olive oil with lots of flavor. I'm going to add our butter (sizzle) that pot was heating so it's sizzling right away but I don't want the butter to burn so we're going to get the vegetables in there pretty fast. This is the garlic and the onions that we prepped, stir those in they go first and they give a nice bases of flavor to this soup. What we're doing is we're building flavor so that's the onions and garlic, then we have our carrots, celery. Stir that around so all the vegetables are coated with the butter and olive oil and I have mixture of salt and pepper here. You want to season pretty much every step and we'll let those simmer. In the next clip we're going to saute our pork sausage."