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White Bean Chowder
We first tried this recipe as a consequence of an exchange, between Phil and one of
his sisters, over the best soup recipe in Betty's cookbook. He spoke glowingly of
the Winter Sausage and Leek Soup; she, of the White Bean Chowder. We tried the chowder.
We understand folks might disagree over which is better.
Our one modification to the original list of ingredients has been to upgrade the meat from a
ham hock to a salt-cured Virginia ham and to include the meat in the soup
as it is finally served.
| 1 1/2 c. white beans |
6 T. butter |
| 1 t. finely chopped garlic |
1/4 c. chopped yellow onion |
| 1/4 c. chopped carrots |
1/4 lb. Virginia ham, chopped |
| bouquet garni of savory (1/4 t. dried),rosemary (1/4 t. dried), 3 sprigs parsley, and 1 bay leaf |
5 c. chicken stock |
| 1/2-3/4 c. heavy cream |
salt and freshly ground black pepper to taste |
| 3 T. chopped fresh parsley, for garnish |
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- Wash the beans thoroughly. Using 4-6 cups of cold water, soak
the beans.
- Melt the butter in a large, heavy saucepan. Add the garlic, onions, and carrots,
sautéing for a few minutes until soft.
- Drain the beans and add them, the ham, the bouquet garni, and the stock to the vegetables.
Bring the mixture to a simmer and cook until the beans are tender, roughly one hour.
Take care that the soup does not rise above a simmer to a boil.
- When the beans are tender, remove and discard the bouquet garni.
(If you are using a ham hock, remove it as well, allow it to cool briefly,
cut from under the skin the few pieces of tender meat, and return them to the pot.)
Spoon two thirds of the solids (vegetables, beans, meat) into a blender, puree, and
stir back into the mixture.
- (If you're preparing the soup a day ahead of time, this is the time to stop,
cool the soup, and refrigerate it.) Slowly stir in the cream, and
taste for seasonings. Add salt and pepper as needed.
- To serve, ladle into individual bowls or a soup tureen and
garnish with the parsley.
8 servings
Source: Betty Rosbottom's Cooking School Cookbook
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