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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 - 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.
Serves 4 to 6.
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