Wednesday, November 24, 2010

White Bean, Ham and Brussel Sprout Soup Recipe




2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed par boil for 10 minutes
6 garlic cloves, chopped
1 cup chicken or vegetable stock
1 15-ounce can white beans fresh or drained and rinsed
1 tablespoon butter
1 cup (about 4 ounces) coarsely grated pecorino or Parmesan cheese
1 cup cooked leftover Ham chunks
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of Brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Remove from heat and place Brussels sprouts in a bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add  ham, broth and Brussels sprouts. Cook until Brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
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