Ingredients
- 1 pound navy beans, selected over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary oil
- 1 bay leaf
- 2 large smoked pork hocks, about 1 1/2 pounds
- 1 medium onion, coarsely chopped
- 1 clove garlic clove, coarsely chopped
- 8 glasses of cold water
- 1 medium carrot, coarsely chopped
- Kosher salt and freshly ground pepper
- Butter for garnish
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Directions
Put the beans inside a large saucepan and canopy with cold water by a couple of inches. Provide a boil minimizing heat to some simmer. Prepare for five minutes remove in the heat, cover, and let take 1 hour. Drain and reserve. Tie the parsley, thyme, and bay leaf along with kitchen twine.
Inside a large soup pot or Nederlander oven combine the beans, plant bundle, hocks, onions. and garlic clove using the water. Provide a boil, cover, and adjust heat therefore the soup cooks in a gentle simmer. Prepare before the beans and hock are totally tender, about 1-1/2 hrs.
Switch off heat and take away the hocks. Awesome slightly. Take away the meat in the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Take away the plant bundle and discard.
Puree about 3 glasses of the beans having a a few of the liquid inside a blender. (For any smoother soup puree all of the beans.) Stir the puree and diced meat in to the soup. Heat the soup and adjust the seasoning when needed with pepper and salt.
Pour into heated bowls, convey a small pat of butter on the top of every soup, and serve.
