Every week at White Oak. Bean soup on the lunch menu. Really hearty. Full of flavor. Similar to what is served at the Senate. And in the Pentagon.
For me, that soup was a filling comforting bowl of warmth in the middle of winter. I have been working to perfect my own version of it.
Senate bean soup includes butter. Mine doesn’t.
Mine takes five ingredients plus salt and pepper. Beans. Scallions. Ham hock. Broth. Garlic.
Yesterday I soaked, then cooked the white beans from the Friends and Farms delivery. This morning I put them, and a pork hock and a pint of veggie broth in my crockpot. Added four cloves of garlic. A half dozen scallions.
Let it cook for eight hours. Pureed half of it (minus the pork). Shredded that pork about an hour before serving.
It came out like this.
Enough for two meals. Dinner tonight and lunch later next week.
Tonight we served it with warm garlic naan and a 2012 Linden Avenius Sauvignon Blanc. A crisp flinty SB, to cut the creamy richness of the soup.
Local meals. Yum!