Lemon Soup

8 ingredients
6 steps

Ingredients

  • 8 c. rich chicken stock
  • 6 medium cucumbers, peeled, seeded and sliced
  • salt and pepper
  • 8 thin slivers lemon rind
  • sour cream or plain yogurt (for garnish)
  • 2 lb. No. 1 white Michigan beans
  • 1 smoked ham hock
  • salt and pepper to taste

Directions

  1. 1
    Place the dried beans in a mixing bowl, cover them with water and let soak overnight.
  2. 2
    Drain; turn into a large soup pot and re-cover with water.
  3. 3
    Add the smoked ham hock and simmer slowly for about 4 hours until beans are cooked tender.
  4. 4
    Add salt and pepper to taste.
  5. 5
    Just before serving, bruise the beans with a large spoon or ladle, enough to cloud the soup.
  6. 6
    Serves 6.

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