| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork; rind discarded and |
|
|
; the meat cut into |
|
|
; 1/4-inch dice |
| 2 |
c |
Finely chopped onion |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
|
Bay leaf |
| 1 |
tb |
Dried rosemary; crumbled |
| 4 |
|
Ribs celery; cut crosswise into |
|
|
; 1/4-inches slices |
|
|
; (about 2 cups) |
| 4 |
lg |
Carrots; cut crosswise into |
|
|
; 1/4-inch slices |
|
|
; (about 2 cups) |
| 1 |
lb |
Turnips; peeled and cut into |
|
|
; 3/4-inch pieces |
| 1 |
lb |
Small red potatoes |
| 1 |
lb |
Dried white beans such as Great Northern; soaked in enough |
|
|
; cold water to cover |
|
|
; them by 2 inches |
|
|
; overnight or |
|
|
; quick-soaked |
|
|
; (procedure follows) |
|
|
; and drained |
| 4 |
c |
Chicken broth plus; if desired, |
|
|
; additional for |
|
|
; thinning the soup |
| 6 |
c |
Packed fresh spinach leaves; washed well, spun |
|
|
; dry, and shredded |
|
|
; coarse |
| 1 |
c |
Dry white wine |
|
|
Freshly grated Parmesan to taste |
INSTRUCTIONS
In a heavy kettle cook the salt pork over moderately low heat, stirring,
until it is crisp, transfer the cracklings with a slotted spoon to paper
towels, and reserve them. In the fat remaining in the kettle cook the
onion, the garlic, the bay leaf, and the rosemary, stirring, until the
onion is softened, add the celery, the carrots, the turnips, the potatoes,
cut into 1-inch pieces, the beans, 4 cups of the broth, and 6 cups water,
and simmer the mixture, covered, stirring occasionally, for 1 1/2 to 2
hours, or until the beans are tender. Stir in the spinach is cooked, and
stir in the wine, the additional broth or water to thin the soup to the
desired consistency, and salt and pepper to taste. Discard the bay leaf,
simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the
Parmesan and the cracklings if desired.
To Quick Soak dried beans:In a colander rinse the beans under cold water
and discard any discolored ones. In a kettle combine the beans with enough
cold water to cover them by 2 inches, bring the water to a boil, and boil
the beans for 2 minutes. Remove the kettle from the heat and let the beans
soak, covered, for 1 hour.
Makes about 12 cups, serving 6 to 8.
Gourmet March 1991
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