History & Mission
Bílá fazolová polévka (Navy bean soup)
Original recipe from Czech Cuisine by Joza Brizova and Maryna Klimentova, Avicenum, 1987. Served at 2009 Soup Tasting
8 ounces navy beans
Leftover ham with bone (reserve about 1 pound baked ham to add at end)
5 cups water, or chicken broth plus water
2 carrots, diced
1 small onion, diced
10 ounces potatoes
1 ounce fat (oil)
3 tablespoons flour
1 cup milk
Pinch of pepper, thyme, sugar
1 tablespoon vinegar
1 clove garlic
Serves 4 to 6.
- Soak beans for several hours in cold water.
- Then add water/broth, ham bone, carrots, onion and potatoes, and cook slowly.
- Prepare roux from fat/oil and flour. Slowly add milk and cook for a few minutes, then add to soup.
- Add reserved diced ham. Simmer for about 20 minutes and finally flavor with sugar, pepper, thyme, vinegar and crushed garlic.