White Bean Soup Recipe
Ingredients
1 cup minced onions
1 cup chopped celery with some leaves
1/2 cup minced leeks (whiteand some green)
3 tablespoons butter
2 cups dried Great Northern beans
6 cups chicken stock
1 small ham hock, blanched and rinsed
1 calf s tongue, blanched and rinsed
Bouquet garni of
3 sprigs parsley
1 sprig thyme
1 bay leaf
6 black peppercorns, lightly crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash cayenne pepper
2 tablespoons butter, cut into bits
1/2 cup minced fresh parsley
Paprika
Prepared horseradish
Rye bread
Directions
Saute onions, celery and leeks in 3 tablespoons butter until onions are soft.
Combine with beans, stock, ham hock, tongue, bouquet garni, salt, pepper and cayenne.
Cover, bring to boil, lower heat and simmer 2 hours.
Discard bouquet garni.
Remove ham hock and tongue and cut as much into dice as desired.
Return diced meat to soup, heat and adjust seasonings to taste.
Stir in butter and parsley and sprinkle with paprika.
Pass horseradish and rye bread.
Combine with beans, stock, ham hock, tongue, bouquet garni, salt, pepper and cayenne.
Cover, bring to boil, lower heat and simmer 2 hours.
Discard bouquet garni.
Remove ham hock and tongue and cut as much into dice as desired.
Return diced meat to soup, heat and adjust seasonings to taste.
Stir in butter and parsley and sprinkle with paprika.
Pass horseradish and rye bread.
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