| 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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