White Bean Soup
|Minced onions||1 Cup (16 tbs)|
|Chopped celery with leaves||1 Cup (16 tbs) (Some Leaves)|
|Minced leeks||1⁄2 Cup (8 tbs) (White And Some Green)|
|Dry great northern beans||2 Cup (32 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Ham hock||1 Small, blanched and rinsed|
|Calf tongue||1 , blanched and rinsed|
|Thyme sprig||1 Small|
|Black peppercorns||6 , crushed|
|Pepper white||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Butter||2 Tablespoon, cut into bits|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
|Rye bread||4 (To Serve)|
Saute onions, celery and leeks in 3 tablespoons butter until onions are soft.
Combine with beans, stock, ham hock, tongue, bouquet garni, salt, pepper and cayenne.
Cover, bring to boil, lower heat and simmer 2 hours.
Discard bouquet garni.
Remove ham hock and tongue and cut as much into dice as desired.
Return diced meat to soup, heat and adjust seasonings to taste.
Stir in butter and parsley and sprinkle with paprika.
Pass horseradish and rye bread.