White Bean Soup with Skordalia

Without the sweet potato skordalia it was pretty boring. With the skordalia, it was quite nice - but then again I'm afraid I'll find a lot of things nice with skordalia (except for dessert!).

That might have been partly my fault for not adding the full amount of olive oil. I realized that the reason the olive oil was in there in the first place was probably to add deepen the flavour, but 1/2 a cup seemed like a bit much. In the end, I added half the required amount. I also accidentally added too much celery, but that wasn't tragic.

Compared to the very similar White Bean Soup with Bacon, the other recipe definitely was the more interesting one. I think the reason is that the other recipe uses stock instead of water, roasts the mirepoix (carrots, celery and onions) before cooking it, and it uses bacon, which is always a good flavour boost (however, the sweet potato skordalia is a good substitute!).

What I liked about this recipe is that apart from boiling the beans before they are soaked (which seemed a bit unnecessary, but perhaps there is a reason for that?), this recipe seemed much simpler. But perhaps it's just the roasting of the mirepoix and the pureeing which added the extra steps to the other recipe. A version in between both recipes would probably be ideal.