Italian White Bean Soup with Prosciutto
Ingredients:
| 2 cups |
butter |
| 2 cups |
olive oil |
| 12 |
medium onions, sliced into rings |
| 10 |
medium leeks, washed, sliced into rings, only white and light green parts |
| 7 lb. |
celery, sliced |
| 1 cup |
garlic, chopped |
| 10 lb. |
dried cannelini (white beans - soaked for 6 hours and drained |
| |
cup ground coriander |
| |
cup ground black pepper |
| ¼ |
cup Thyme (dry) |
| 6-10 |
Bay Leaf |
| Ham base, |
to taste |
| 10 gallons |
chicken stock |
| 2.5 lb. |
Proscuitto- Sliced paper thin and finely diced |
| 8 lb. |
Rabe Broccoli, rough chopped, blanced, chilled |
| 2 |
cups Balsamic vinegar |
| parsley, |
chopped, added as desired |
| |
salt and pepper to taste |
Method:
- Saute onions, leeks, celery and garlic in butter/oil for approximately 5 minutes
- Add stock and beans
- Bring to a boil then reduce heat
- Add peppercorns, coriander, thyme and bay leaves
- Simmer for 2 hours or until beans are tender
- Add prosciutto once the soup is simmering
- Add the balsamic vinegar
- Salt and pepper to taste
When ready to serve, add broccoli and parsley to bain marie. Garnish with the grated parmesan cheese when portioned (Optional)
Source: Chef Keith Hammerich, CCSF
|
