CookEat Recipe
Basque Bean and Cabbage Soup
White beans, finely sliced cabbage, leeks and potatoes simmered with bacon, served with thin cervela slices on a separate dish.
Method
Steps
Step 1
Measure the half pint of dried white cannellini beans before soaking. Rinse and sort them, then soak in plenty of cold water in the refrigerator at 4°C or below for seven hours. Drain and discard the soaking water.
Step 2
Remove the outer leaves from one very small sound green cabbage. Cut the whole head in half, remove the core and finely slice all the remaining cabbage. Finely slice the onion and two leeks and crush the two small garlic cloves. Cook these vegetables with the half ounce of butter in a large saucepan for about fifteen minutes, stirring occasionally.
Step 3
Add the drained beans and four peeled, sliced raw potatoes. Pour in the three and a half quarts of water and add the two teaspoons of salt, half teaspoon of ground white pepper, two ounces of raw lean bacon and one whole cooked ready-to-eat cervela sausage.
Step 4
Bring the whole pot to a full rolling boil and keep it boiling for ten minutes. Reduce the heat, cover and simmer gently for about two hours as a guide, stirring occasionally. Continue until the beans are fully tender without a chalky centre, the vegetables are soft, the bacon is fully cooked and the soup and sausage are hot throughout to at least 74°C.
Step 5
Lift out the bacon and the same whole cervela. The bacon is not served in this dish. Pour the vegetable and bean soup into a hot tureen. Cut the cooked cervela into thin slices, arrange on a separate warm dish and serve both promptly.
Cooked it? Rate it.
Cooked 0 times