White Bean Soup

Name: White Bean Soup
Ingredients: 1 pound Great Northern beanspicked over, rinsed, and soaked overnight in cold water; 12 cups Chicken Stock or 6 cups canned low-sodium broth mixed with 6 cups water; 1 onion, thinly sliced; 1 carrot, thinly sliced; 1 celery rib, thinly sliced; 3 large garlic cloves, sliced; Bouquet garni made with 2 teaspoons black peppercorns, 2 fresh thyme sprigs and 1 bay leaf, tied in cheesecloth; 2 meaty smoked ham hocks; Salt and freshly ground pepper; Finely chopped fresh flat-leaf parsley

10 ingredients

9 steps

Ingredients

1 pound Great Northern beanspicked over, rinsed, and soaked overnight in cold water
12 cups Chicken Stock or 6 cups canned low-sodium broth mixed with 6 cups water
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery rib, thinly sliced
3 large garlic cloves, sliced
Bouquet garni made with 2 teaspoons black peppercorns, 2 fresh thyme sprigs and 1 bay leaf, tied in cheesecloth
2 meaty smoked ham hocks
Salt and freshly ground pepper
Finely chopped fresh flat-leaf parsley

Directions

1

Drain the beans and rinse them thoroughly.
2

Put the beans in a large pot, add the Chicken Stock, onion, carrot, celery, garlic, bouquet garni and ham hocks and bring to a boil over high heat.
3

Cover partially and simmer over moderate heat until the beans are tender, about 1 3/4 hours.
4

Transfer the ham hocks to a plate; discard the bouquet garni.
5

Pass the beans through a food mill and return the puree to the soup pot.
6

Season with salt and pepper.
7

Pull all the meat from the ham hocks and shred it into bite-size pieces; add the meat to the soup.
8

Bring the soup to a boil and simmer for 10 minutes, stirring occasionally.
9

Season well and stir in the parsley just before serving.