White Bean Soup with Ham
Source of Recipe
From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris
List of Ingredients
- Stock:
- 3 to 4 pounds ham shank or smoked pork shoulder
- 1 medium onion, coarsely chopped
- Stems from 1 bunch of flat-leaf parsley
- 1 bay leaf
- 8 black peppercorns
- � tsp dried thyme
- � tsp dried marjoram
- .
- Soup:
- 2 Tbsp olive oil
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 pound white beans (navy beans), sorted and soaked overnight
- � tsp Worcestershire sauce
- 1 tsp salt
- � tsp Tabasco Green Pepper Sauce
- 2 green onions, thinly sliced, for garnish
Instructions
- Put all the stock ingredients into a stockpot with 20 cups of water. Bring to a boil, reduce heat, and simmer, uncovered, for 2 to 3 hours, or until the ham comes easily off the bone.
- Remove the ham from the pot. Strain the stock and discard the solids. Pick the ham from the bone and set aside.
- Rinse the stockpot and wipe dry. Return the pot to medium-high heat and add the oil. Add the celery, onion, and garlic, and saut� until the onion browns slightly. Drain the beans and add to the pot, along with the Worcestershire sauce, salt, green pepper sauce, and a little less than 8 cups of the strained stock. Simmer, covered, until the beans are tender, about 2 hours.
- Strain the soup. Pur�e the solids in a food processor, then add them back to the broth. Shred as much ham as you'd like in your soup and add it. Adjust seasonings. Garnish with green onions.
- Reserve the rest of the ham and stock (you can reduce the stock to make it easier to store) for other purposes (jambalaya or pasta dishes, for example).
Serves 8
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