INGREDIENTS

INSTRUCTIONS

Traditional bean soup with a little spice: 205 cals per 1-1/2 cup serving
(4% CFF; 1.0 gm total fat). Estimated by the author.
P A N T R Y: SMOKED HAM BONE, such as neck bone, or the hock with a few
ounces of meat; about 75% refuse. ANISE Optional: "While it is traditional
to flavor this soup with an anise liquor, such as Herbsaint or Pernod, it
is omitted here and left as an option. Use 2 tablespoons Herbsaint, or 1/4
cup Pernod's measure. Consider a little anise extract (to taste), crushed
fennel seed, or fresh, snipped tarragon. RED PEPPER: reserve some (2 Tbsp)
seeds or reserve some of the flesh and mince or julienne for garnish.
SEAFOOD GARNISH (optional): small, cooked crayfish, shrimp, or lobster or
crab, coarsely chopped, if necessary.
In a large saucepan, cover the ham bone with 4 to 4-1/2 quarts water and
let simmer uncovered on medium low for 30 minutes. Remove the ham and bone
and set aside. Defat the stock as needed.
Cut the meat from the bone; discard the bone and fat and dice the meat.
Rinse the meat. Return the defatted stock to the saucepan and add the
beans, onions, garlic, celery, pepper, carrots, coriander, Creole
seasoning, and parsley and simmer, covered, on low, for 2 hours or until
the beans are tender. Add Pernod and cook for another 2 minutes. Remove
half the soup to a food processor or blender and puree, or use an
immersion, or hand, blender. [!] Return pureed soup to saucepan, stir to
blend, garnish, and serve hot.
[!] Be careful as hot liquid expands when it is processed.
The Healthy Indulgences Cookbook is published by William Morrow. Copyright
(c) 1995 by Lynn Fischer. Companion cookbook to the PBS-TV series. Pat
Hanneman (Ed.), MasterCook, Dec 1996. Reprinted at ELF mail 12/10/96.
Posted to Digest eat-lf.v096.n244
Recipe by: Lynn Fischer (1995) / PATh
From: PATh <phannema@wizard.ucr.edu>
Date: Tue, 10 Dec 1996 14:08:41 -0800

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