CookEat Recipe
Spa Bean and Tomato Soup
A smooth yellow-bean and tomato soup finished with fresh peas and rice.
Method
Steps
Step 1
Measure half a pint of dried yellow Buckeye beans before soaking. Rinse and sort them, soak in cold water in the refrigerator at 4 C or below for one hour, then drain and discard the soaking water.
Step 2
Put the drained beans in a suitable saucepan with the one quart of finished plain unsalted white veal stock and the one quart of cooking water. Bring the whole pot to a full rolling boil and boil for ten to fifteen minutes.
Step 3
Reduce the heat, cover and simmer gently until the beans are fully tender through their centres, with no hard or chalky centre. Keep the heat low and the lid on so that the beans stay submerged in their cooking liquor. Keep all this liquor in the saucepan. Keep the three ounces of lean raw ham refrigerated separately at 4 C or below throughout this variable bean-cooking phase.
Step 4
Only when the beans are fully tender, add the entire quart of crushed fresh tomatoes, sliced carrot, onion and leek, one crushed small garlic clove, one chervil branch and three ounces of lean raw ham cut into very small pieces. Add one teaspoon each of salt and sugar and half a teaspoon of ground black pepper. Stir lightly.
Step 5
Simmer gently for about one hour and forty-five minutes as a guide, until the tomatoes and vegetables are thoroughly cooked and the ham is fully cooked to at least 71 C. Press all the soup through a sieve into a basin, then pass it through a fine conical strainer into another saucepan.
Step 6
Add the half pint of fresh shelled peas and one ounce of raw rice. Boil gently for about thirty-five minutes, until the rice and peas are cooked and the soup is hot throughout to at least 74 C. Pour into a soup tureen and serve promptly.
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