October 19, 2017
Soups/Stews, Beans, Pork,
Ham, Vegetables, Italian, Budget-Friendly, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Winter, Weeknight Meals, Stove Top more
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"Such a warming and delicious soup for those cold winter nights.
This comes from a wonderful cookbook by darling Mum gave me many years ago.
I have used both imperial and metric measurements.
I have not included the soaking of the beans in the Prep time."
Soak the beans overnight in cold water and then drain:
Bring the beans to boil over a medium heat in a large pot with the water, that is lightly salted.
Add the chopped carrots, the onions, bouquet garni and the ham, and cook until the beans are tender.
When the beans are tender, remove the bouquet garni and put the soup into a blender or processor, then return the soup to the pan and carefully reheat over a low to medium heat. (Watching it does not burn).
Add the butter to a heavy pan or fry pan and add the shallots and garlic, when golden add the chopped parsley and mix quickly, then turn off the heat and add this mix to the bean puree.
Mix the soup well with a wooden spoon, adding a good sprinkling of pepper, then pour into individual bowls and serve with the croutons separately.
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