Bean and ham puree soup
Description
Perfect for lunch. A delicate white bean purée soup with pieces of ham is pure bliss. The soup is ready to serve.
Instructions
- 1
Step 1
1. Dice the onion and carrot. Chop the celery and sage leaves. Mince the garlic.
- 2
Step 2
2. In a large pot, heat the oil over medium heat. Add the onion and cook, stirring, until it becomes semi-transparent, about 5–7 minutes. Add the celery and carrots and continue cooking until they soften slightly, about 10 minutes. Add the sage, garlic, and bay leaf, and continue cooking for another 2 minutes, until fragrant.
- 3
Step 3
3. Add chicken broth, beans, 2 teaspoons of salt, and freshly ground pepper. Increase the heat and bring the soup to a boil. Then reduce the heat and continue cooking, uncovered, until the vegetables are tender, 45 minutes to 1 hour.
- 4
Step 4
4. Meanwhile, preheat the oven to 175 degrees with the rack in the center. Brush the ham on both sides with olive oil and place each piece on a baking sheet lined with parchment paper. Bake the ham until it darkens and becomes slightly wrinkled, for 10 to 15 minutes. Let it cool, slice into pieces, and set aside.
- 5
Step 5
5. Remove the bay leaf from the soup and blend the soup to a purée consistency using an immersion blender or food processor.
- 6
Step 6
6. Add lemon juice to taste and mix. Add salt and pepper to taste.
- 7
Step 7
7. Pour the soup into bowls, sprinkle with baked ham, and serve.