serves
4
prep
30 minutes
cook
2:30 hours
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 120 g dried white beans
- 1 tbsp extra virgin olive oil
- 1 large carrot, peeled and cut into 1 cm dice
- 1 leek, pale end only, cut into 1 cm dice
- 1 brown onion, peeled and cut into 1 cm dice
- 1 parsnip, peeled and cut into 1 cm dice
- 2 potatoes, peeled and cut into 1 cm dice
- 2 garlic cloves, thinly sliced
- 6 sprigs thyme
- 1 bay leaf
- 1 ham hock
- ½ white cabbage, cut into 2½ cm pieces
- sea salt and freshly ground black pepper, to season
- coarsely chopped parsley, to serve
Chicken stock
- 1.5 kg chicken bones
- 2 brown onions, coarsely chopped
- 1 carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 leek, coarsely chopped
- 2 garlic cloves
- 4 sprigs thyme
- 1 bay leaf
Croutons
- 40 g unsalted butter
- ½ loaf sourdough, crusts removed and torn into pieces
- 1 garlic clove, finely chopped
- 2 tbsp chopped parsley
Standing time: overnight
You will need to begin this recipe 1 day ahead.
Instructions
- Soak the beans overnight in cold water.
- Meanwhile, to make the stock, place the bones in a large stock pot and pour cold water over them to rinse. Drain and return the bones to the pot. Add the remaining ingredients and enough cold water to cover well. Bring to the boil over high heat, skimming any impurities from the top. As soon as the stock comes to the boil, reduce the heat to low and simmer for 1 hour, continuing to skim impurities from the top during cooking. Strain through a fine sieve, discard the solids, then cool the stock to room temperature and refrigerate until ready to use.
- The following day, drain the beans. Heat the oil in a large pot over medium heat. Add the carrot, leek, onion, parsnip and potato and cook, stirring regularly until the onions are translucent but not coloured.
- Add the garlic, herbs and ham hock and cook for another minute or until fragrant. Add the drained beans and 1 ½ - 2 litres of chicken stock. Bring to the boil, then reduce the heat to low and simmer for 1½ hours or until the beans are tender.
- Remove the ham hock and set aside. Add the cabbage and cook for another 5 minutes or until softened.
- Peel off and discard the ham hock skin, then tear the meat off the bone and dice. Add the meat to the soup and season with salt and pepper.
- For the croutons, place a frying pan over medium heat. Add the butter, and when hot add the torn bread and cook, shaking the pan continuously until golden all over. Add the garlic and parsley, season with salt and toss for another 1-2 minutes or until fragrant.
- To serve, ladle the soup into bowls and garnish with the croutons and chopped parsley.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
