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Soups, Stews, Broths |
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INGREDIENTS:
1 lb dried small white beans, as navy or Great Northern
1 lb smoked ham hocks
1/4 cp bacon drippings (from 1/2lb bacon) or olive oil
2 cps chopped onion
2 tbs minced garlic
1 lb tomatoes peeled, seeded, and diced
4 fresh thyme sprigs
8 cps chicken broth
For corn bread croutons
3 tbs unsalted butter
1 garlic clove minced
3 cps 3/4-inch cubes corn bread
1 lb Arugula coarse stems removed
Tabasco; to taste
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DIRECTIONS:
Soak beans in cold water to cover overnight (8 hours). Drain and
rinse well.
Simmer ham hocks in 6 cps water in a 3-quart saucepan, partially
covered, skimming foam as necessary, 1 hour. Reserve 4 cps cooking
liquid and drain ham hocks.
Heat bacon drippings in an 8-quart heavy pot over moderate heat
until hot but not smoking, then cook onion and garlic, stirring,
until softened. Add tomatoes and thyme and cook, stirring, 1
minute. Add soaked beans, broth, ham hocks, and reserved cooking
liquid and simmer, covered, stirring occasionally, until beans are
tender, about 1 hour.
Make croutons while soup simmers: Preheat oven to 375°F.
Melt butter with garlic and toss together with corn bread cubes in
a shallow baking pan. Toast in middle of oven until lightly
browned and crisp on the outside, about 15 minutes.
Prepare soup for serving: Remove ham hocks and shred meat. Return
meat to soup and stir in Arugula. Simmer, uncovered, stirring
occasionally, until greens are tender, 3 to 5 minutes. Season with
salt, pepper, and Tabasco.
Serve soup topped with croutons.
Servings: 12 |
