Description
That brings me to the end of my "Star week". The time passed quickly and it turned out that he was too little to share all the fun that I have. But it's not terrible. Finally, I want to offer you something quite extraordinary. It's a surprisingly harmonious soup and it looks nothing like what we usually do from the beans. The soft bean puree, smoked smell of bacon, the scent of thyme and the acidity of prunes merge into something divine. Definitely cook this soup in the oven. It takes a lot of time, but the result is worth it! I apologize for the delay, but 2 days starting from Saturday evening, the website for me was not available. Gave some error. And IU was able to log in even with another browser nor Opera, nor Safari are not supported.
Ingredients
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Broth
2 l
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Beans
400 g
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Bacon
350 g
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Onion
1 piece
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Carrots
1 piece
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Prunes
50 g
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Thyme
2 piece
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The wine is fortified
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Lemon peel
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Salt
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Black pepper
Cooking
Here are the products we need.
Pour the beans with plenty of water for 8 hours.
Drain, rinse, cover with cold water, bring to a boil. Cook over low heat for 10 minutes. Drain in a colander.
Put the beans in a large ovenproof pan.
Bacon chopped very finely, onion and carrots into small cubes. Put vegetables, prunes, bacon and thyme to the beans..
Pour the hot broth. On medium heat bring to a boil.
Remove from heat, very tight lid or two layers of foil. Put in the oven at 150*C for 4 hours.
After the time to remove the pan
to blend the soup until smooth,
add salt and pepper.
Slices bacon cut to fry on a dry pan on both sides until crisp, lay out on a napkin to soak up excess oil.
The soup is warm, pour into glasses, each add 1 tsp. dry sherry or dry white wine. Sprinkle with zest and decorate with whole slices of fried bacon.
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