| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Navy Beans Dry |
| 2 |
qt |
Chicken Stock |
| 1 |
|
Ham Hock Smoked |
| 1 |
lg |
Onions Raw Chopped |
| 8 |
oz |
Carrots Peeled Diced |
| 8 |
oz |
Celery Raw Diced |
| 2 |
|
Garlic Clove Minced |
| 1 |
|
Onion pique |
| 3 |
c |
Potatoes Large dice |
|
|
Tabasco sauce to taste |
INSTRUCTIONS
1. Soak beans overnight. 2. Combine beans, soaking liquid, stock, hock, and
cook for 1 hour. 3. Sweat the onions, carrots, and celery for 4 or 5
minutes, or
until the onions are translucent. Add the garlic until you can
smell the aroma. 4. Add the beans, stock mixture, and hock to the
vegetables. 5. Add the onion pique and potatoes and simmer until the beans
and potato are tender. 6. Remove the onion pique and ham hock. Dice ham
and reserve. 7. Puree half the soup. Recombine the puree and reserved ham
with
the soup. 8. Adjust the seasoning with tabasco and with salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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