WHITE BEAN & HAM HOCK SOUP
- four hundred g Dried white beans
- one thick slice of ham on the bone (three hundred g)
- six Carrots
- one Leek
- two stalks of celery
- four garlic cloves
- four shallots
- thirty g Duck fat
- 1.5l Chicken stock
- one bouquet garni
The night before, soak the beans in plenty of cold water.
The same day, peel and mince the shallots and garlic. Wash and split the leek, thin out and rinse the celery. Cut both vegetables into chunks. Peel, rinse and cut the carrots into small cubes.
Melt the shallots in a large saucepan with the duck fat, ten min. Add the beans and the bouquet garni. Pour in the broth and bring to a simmer. Cover and simmer for one hour.
Take a quarter of the soup and pass this portion through a vegetable mill. Pour it back into the saucepan. Add the ham cut into cubes. Mix and continue cooking for fifteen minutes.
Serve hot, possibly sprinkled with chopped parsley.