White Bean, Wheat Berry, And Escarole Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried baby lima beans or other dried, picked over white beans
2: Ham hocks,
2/3 cup: Wheat berries*,
8 cup: Water,
2 cup: Chicken broth,
2 medium: Onions, chopped
3: Carrots, chopped
3: Celery ribs, chopped
1: Bay leaf,
1 tsp: Dried rosemary, crumbled
1 Head: escarole, (about 1 pound), chopped coarsely
3: Garlic cloves, minced
Directions:
*available at natural foods stores and some specialty foods shops
In a bowl soak beans in water to cover by 2 inches overnight or quick-soak
and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat
berries in water and broth, covered, 1 hour. Add drained beans and bring to
a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay
leaf, and rosemary and simmer, covered, until beans are tender, about 1
hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard
fat and bones and chop meat. In a blender or food processor pure 3 cups
soup. Stir pure into soup with chopped meat and escarole and simmer,
uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup
may be made 4 days ahead (cool uncovered before chilling covered.) Yield:
15 cups
NOTES : (Courtesy Gourmet Magazine)
Recipe by: Cooking LiveShow #CL8792
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
on Sun, 12 Jan 1997.
Source from luhu.jp
In a bowl soak beans in water to cover by 2 inches overnight or quick-soak
and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat
berries in water and broth, covered, 1 hour. Add drained beans and bring to
a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay
leaf, and rosemary and simmer, covered, until beans are tender, about 1
hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard
fat and bones and chop meat. In a blender or food processor pure 3 cups
soup. Stir pure into soup with chopped meat and escarole and simmer,
uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup
may be made 4 days ahead (cool uncovered before chilling covered.) Yield:
15 cups
NOTES : (Courtesy Gourmet Magazine)
Recipe by: Cooking LiveShow #CL8792
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
Source from luhu.jp