Subj : Winter Soups - 02
To   : All
From : Dave Drum
Date : Sun Jan 21 2024 07:50:02

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
           +=OR=+
    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
  
  Uncle Dirty Dave's Archives
 
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