Bean Soup (Potage aux Haricots) a la Hammond

Ingredients

• one pint of white beans
• one and a half quarts water
• two onions
• one quart ham stock
• one cup tomato juice
• one tablespoon cornstarch
• two tablespoons chopped parsley
• pepper
• salt

Method

1. 1

   Soak beans overnight, then cook with water and onions until tender.

2. 2

   Add ham stock, bring to a boil, and add tomato juice.

3. 3

   Thicken with cornstarch dissolved in water, season with pepper and salt, and add chopped parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.

ean Soup ( Potage aux Haricots ) a la Hammond Soak one pint of white beans overnight. In the morning put one and a half quarts water on the beans, with two onions; let cook slowly until tender. To each quart of the soup add one quart ham stock; let come to a boil; add one cup tomato juice; thicken with one tablespoon cornstarch dissolved in a cup of water. Season with pepper and salt, and add two tablespoons chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.