November 1996

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Recipe Summary test

Yield:
12 SERVINGS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain the beans and rinse them thoroughly. Put the beans in a large pot, add the Chicken Stock, onion, carrot, celery, garlic, bouquet garni and ham hocks and bring to a boil over high heat. Cover partially and simmer over moderate heat until the beans are tender, about 1 3/4 hours. Transfer the ham hocks to a plate; discard the bouquet garni.

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  • Pass the beans through a food mill and return the puree to the soup pot. Season with salt and pepper. Pull all the meat from the ham hocks and shred it into bite-size pieces; add the meat to the soup.

  • Bring the soup to a boil and simmer for 10 minutes, stirring occasionally. Season well and stir in the parsley just before serving.

Make Ahead

The soup can be refrigerated for several days. Reheat the soup gently; add a little water if it seems too thick.

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