Ingredients:
- 800 g Fresh white beans
- 50 g Old Comté cheese
- 1 Potato
- 2 Carrots
- 3 Tomatoes
- 1 stalk of celery
- 1 onion
- 3 cloves of garlic
- 150 g Luxeuil ham (or smoked ham hock)
- Olive oil
Instructions:
- Prepare the Vegetables: Shell the beans. Peel the carrots, potato, onion, and garlic. Cut all the vegetables into small, even cubes for consistent cooking.
- Cook the Ham: In a large pan, heat a drizzle of olive oil over medium heat. Add the ham cut into cubes and fry until golden brown. Remove the ham with a skimmer and set aside.
- Sauté the Vegetables: In the same pan, add the chopped vegetables and sauté until they begin to soften. Deglaze the pan with 70 cl of water, scraping up any browned bits from the bottom for extra flavor.
- Simmer the Soup: Add the fresh beans to the pan and bring to a gentle simmer. Cook for 50 minutes, or until the beans are tender and the flavors have melded together.
- Serve and Garnish: Ladle the soup into bowls. Top with the golden ham cubes and a few shavings of Comté cheese, using a vegetable peeler for a delicate finish. Serve hot and enjoy this comforting, hearty meal!
This Bean and Ham Hock Soup is a perfect blend of rich flavors and wholesome ingredients, ideal for a cozy dinner or a satisfying lunch. The combination of tender beans, smoky ham, and melted Comté cheese creates a dish that’s both nourishing and indulgent. Pair it with crusty bread for a complete meal that’s sure to warm your soul.
