Tasty Bean Soup
|Dried haricot beans||12 Ounce, soaked overnight in cold water to cover (375 Gram)|
|Water||3 1⁄2 Pint (2 Liter)|
|Carrot||1 , chopped|
|Onion||1 , quartered|
|Cooked smoked ham||4 Ounce (125 Gram)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Shallots||2 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1 Tablespoon|
|Parsley sprigs||4 (For Garnish)|
|Croutons||4 Ounce (125 Gram, For Serving)|
1. Drain the beans in a colander, rinse under cold running water and drain again.
2. Put the beans into a large saucepan with the measured water and bring to the boil over a moderate heat. Boil for 1 1/2 hours, or until the beans are just tender. Add the carrot, onion, bouquet garni and ham and simmer for 20-30 minutes. Remove and discard the bouquet garni. Puree the soup in a blender or food processor until smooth. Return to the pan and reheat over a moderate heat.
3. Melt the butter in a heavy-based saucepan, add the shallots and garlic and cook gently until golden but not brown. Add the parsley and mix together quickly. Add the shallot mixture to the bean puree.
4. Mix well with a wooden spoon, season well with salt and pepper, then pour into warmed soup bowls. Sprinkle with croutons and garnish with parsley sprigs.