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Ingredients
- 3 lb ham hocks
- 3 Tbsp. extra virgin olive oil
- 2 med carrots, minced
- 2 stalk celery, minced
- 1 lrg onion, minced
- 1 lrg leek, wash, trim & chop
- 1 head garlic, cut in half
- 1 x bay leaf
- 1 sm bunch fresh parsley
- 3 sprg fresh thyme
- 1/2 c. sherry
- 5 x black peppercorns
- 1 Tbsp. tomato paste
- 4 quart water
- 2 lrg carrots, minced
- 3 stalk celery, minced
- 2 med onions, minced
- 3 x cloves garlic, peeled
- 1 lb grnd sirloin beef
- 1 x bay leaf
- 5 x black peppercorns
- 8 x egg whites
- 2 whl cloves Salt and freshly grnd black pepper, to taste
- 2 c. ham hock stock
- 1 c. dry fava beans
- 1 c. dry lima beans
- 6 x bay leaves
Directions
- Preheat oven to 350 F. To make the stock: In an uncovered roasting pan, brown the ham hocks for 45 min.
- In a large pot, heat the oil and saute/fry the carrots, celery, onion, leek, and garlic for 7 to 10 min or possibly till browned.
- Add in the roasted ham hocks, bay leaf, parsley, thyme, sherry, peppercorns, tomato paste, and water and slowly bring to a boil. Reduce heat to simmer and cook, uncovered, for 2 hrs 30 min. Strain the stock and let cold. Remove the meat from the ham hocks and shred. Set the meat aside.
- To make the consomme:In a food processor, grind the carrots, celery, onions, and garlic. Remove and combine with the remaining ingredients, except the salt and black pepper, in a large bowl.
- In the large pot, combine the beef mix with the strained and cooled stock and vigorously whisk together. Slowly bring the mix to a point just below boiling without stirring. Reduce heat to simmer and gently cook the stock till the raft coagulates and rises to the top of the pot.
- Gently push the raft to the side to create a small crater through that the liquid can be seen. Once the raft has formed, simmer the consomme for 1 hour.
- Gently strain the liquid through cheesecloth. Season with the salt and black pepper and keep hot.
- To make the beans:In a medium-sized, heavy saucepan, heat the stock on medium-to-high heat and add in the beans. Cook for 5 to 7 min or possibly till tender but not mushy.
- Drain and set the beans aside.
- To assemble the dish:Place 2 Tbsp. of the reserved beans in each hot soup bowl. Add in 2 Tbsp. of the reserved shredded hock meat and 1 bay leaf. Ladle the consomme into each bowl and serve immediately.
- YIELD: 6 SERVINGS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1144g | |
| Recipe makes 6 servings | |
| Calories 779 | |
| Calories from Fat 278 | 36% |
| Total Fat 30.98g | 39% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 2894mg | 121% |
| Potassium 1976mg | 56% |
| Total Carbs 49.84g | 13% |
| Dietary Fiber 15.0g | 50% |
| Sugars 10.61g | 7% |
| Protein 68.94g | 110% |
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