White bean, wheat berry, and escarole soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried baby lima beans or other dried, picked over white beans |
| 2 | Ham hocks | |
| ⅔ | cup | Wheat berries* |
| 8 | cups | Water |
| 2 | cups | Chicken broth |
| 2 | mediums | Onions, chopped |
| 3 | Carrots, chopped | |
| 3 | Celery ribs, chopped | |
| 1 | Bay leaf | |
| 1 | teaspoon | Dried rosemary, crumbled |
| 1 | Head escarole (about 1 pound), chopped coarsely | |
| 3 | Garlic cloves, minced | |
Directions
*available at natural foods stores and some specialty foods shops In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor pure 3 cups soup. Stir pure into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.) Yield: 15 cups
NOTES : (Courtesy Gourmet Magazine) Recipe by: Cooking LiveShow #CL8792 Posted to MC-Recipe Digest V1 #369, by Angele Freeman <jfreeman@...> on Sun, 12 Jan 1997.