Serves 6
INGREDIENTS:
8 oz. Great Northern beans
6 cups water
1 large red onion, finely chopped
4 celery sticks, thinly sliced
3 potatoes, peeled and diced
2 tbsp. fresh garden herbs, finely chopped (chervil, parsley, chives, rosemary, opal basil) 1 large bay leaf
1 large clove elephant garlic, crushed
1 tsp. Jamaican allspice
1 cup half and half cream
3 cloves
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, celery sticks, potatoes, garden herbs, bay leaf, elephant garlic, allspice, cloves, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Stir in cream and blend until smooth. Serve red hot with poppy seed sourdough bread.
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