• Winter Soups - 02

    From Dave Drum@1:18/200 to All on Sun Jan 21 07:47:36 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ham & Bean Soup
    Categories: Beans, Vegetables, Herbs, Pork
    Yield: 6 servings

    3 tb Extra-virgin olive oil
    3 lg Celery ribs; diced
    2 lg Carrots; scrubbed or peeled;
    - diced
    1 lg Yellow onion; fine chopped
    3 cl Garlic; chopped
    Salt & black pepper
    1 lb Dry navy or Great Northern
    - beans; sorted, rinsed,
    - soaked overnight
    4 Thyme sprigs
    1/2 ts Dried thyme
    2 Bay leaves; fresh or dry
    1 1/2 lb Ham hock or smoked ham shank
    (1 3/4 pounds)
    12 oz Cooked ham; diced in 1/2"
    - cubes
    Lemon; to serve

    In a large pot or Dutch oven, heat the oil over medium.
    Add the celery, half of the carrots, onion and garlic.
    Season lightly with salt and cook, stirring
    occasionally, until the vegetables have softened, 10 to
    12 minutes.

    Drain and rinse the beans, then add to the pot along
    with the thyme, bay leaves, 1 teaspoon salt and 1/2
    teaspoon pepper. Stir and cook for 1 minute. Add the ham
    hock and cover with 7 cups of water. Stir, partially
    covered, increasing the heat to bring to a boil. Once
    boiling, reduce to medium-low and simmer, stirring
    occasionally, until the beans are tender, about 1 hour.
    (Add more water, if necessary, to keep the beans
    covered.) Taste for seasoning as the soup simmers and
    add more salt and pepper as needed; be mindful that the
    cooked ham, added later, is salty.

    Discard the ham hock, bay leaves and thyme sprigs;
    transfer 2 cups of the soup to a blender and process
    until creamy; return to the pot. (Alternatively, you can
    use an immersion blender.) Add the cubed ham and
    remaining carrots, partially cover and simmer, stirring
    occasionally, until the carrots are slightly softened,
    about 10 minutes. Taste for seasoning and serve with
    extra pepper and a squeeze of lemon, if you like. The
    soup will thicken substantially over time, so thin out
    with water and adjust seasoning when reheating.

    By: Naz Deravian

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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