The belgian lion -- white bean soup

8 Servings

Ingredients

Quantity Ingredient

Directions

The white bean soup, (like my mother use to make) that we served at the Husch winery dinner was well received and several people asked me if I would give the recipe. Here it is. But keep in mind that this is not an exact type of recipe. You should be guided by your own taste and imagination.

For the beans: 1 pound Great Northern white beans 2 carrots 2 branches of celery 1 onion Fresh thyme A few bay leaves Sea salt Place all ingredients in a pot and cover with plenty of water. Bring to a gentle simmer and cook until beans are done. Leave beans a bit underdone. Discard the vegetables and keep beans in cooking broth.

For the soup: 1 to 2 quarts of good chicken or beef broth. Chicken or beef is a matter of taste and the amount you use will determine how thick the soup will be. If you serve the soup as one course of a several course dinner you probably want to keep the soup rather thin.

On the other hand, this soup can be served as a main course and then could be served quite thick.

2 or 3 carrots, chopped 2 or 3 celery stalks, chopped 1 or 2 leeks, chopped 1 red onion, chopped 4 or 5 garlic cloves, chopped A bunch of fresh spinach or red chard. (This is optional.) Place all the ingredients except spinach or chard in a heavy pan with some good olive oil. Sauté the vegetables without browning. Keep them firm.

Strain the beans and add them to the other vegetables. Add the amount of stock you want and bring to a gentle simmer. Add salt and black pepper to taste. If you are using spinach (my preference) or chard, coarsely chop the leaves, discarding the stems and add to the soup.

If you are serving the soup as a main course you may serve it accompanied by a good country bread and grated Parmesan or Swiss cheese.

For the wine? A Marsanne, Semillo Viognier or even a light red like a Beaujolae or a young Cotes du Rhone.

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