Bean and ham hock soup





°400g dried white beans




°Thick slice of pork on the bone (300 g)




°6 islands




°1 leek




°2 stalks of celery




°4 garlic cloves




°4 leeks




°30 g duck fat




°1.5 liters chicken broth




°1 garni bouquet


















Soak the beans in plenty of cold water the night before.




On the same day, peel and chop the shallots and garlic. Wash and chop the leeks, then soften and rinse the celery. Cut both vegetables into pieces. Peel the carrots, rinse and cut into small cubes.




Melt shallots in a large saucepan with duck fat for 10 minutes. Add beans and bouquet qarni. Pour into the broth and leave on a low heat. Cover and let it simmer for an hour.




Take a quarter of the soup and pass this portion through a vegetable grinder. Pour it back into the pot. Add pork cut into cubes. Mix and continue cooking for 15 minutes.




Serve hot, sprinkled with chopped parsley.





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