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.

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