| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Dried baby lima beans or other dried, picked over white beans |
| 2 | Ham hocks | |
| 2/3 | c | Wheat berries* |
| 8 | c | Water |
| 2 | c | Chicken broth |
| 2 | md | Onions, chopped |
| 3 | Carrots, chopped | |
| 3 | Celery ribs, chopped | |
| 1 | Bay leaf | |
| 1 | ts | Dried rosemary, crumbled |
| 1 | Head escarole (about 1 pound), chopped coarsely | |
| 3 | Garlic cloves, minced |
INSTRUCTIONS
*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 <jfreeman@netusa1.net> on Sun, 12 Jan 1997.
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