SENATE BEAN SOUP RECIPE | ALLRECIPES
Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.
Provided by Yvonne Mooney
Categories Bean and Pea Soups
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
- Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
- Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Nutrition Facts : Calories 385.3 calories, CarbohydrateContent 53.8 g, CholesterolContent 21 mg, FatContent 8.1 g, FiberContent 17.2 g, ProteinContent 26.3 g, SaturatedFatContent 2.6 g, SodiumContent 966.3 mg, SugarContent 2.2 g
ASPARAGUS SOUP - WILLIAMS SONOMA
For an ultrasmooth soup, strain it through a chinois, a conical strainer that is a favorite in restaurant kitchens. A pestle is used to push the food through the fine-mesh perforations of the chinois.
Provided by WILLIAMS-SONOMA.COM
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.
- In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.
- In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.
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