White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
1 lb dried small white beans such as navy or great northern |
1 lb smoked ham hocks |
1/4 cup bacon drippings (from 1/2lb bacon) or olive oil |
2 cups chopped onion |
2 tablespoons minced garlic |
1 lb tomatoes, peeled, seeded, and diced |
4 fresh thyme sprigs |
8 cups chicken broth |
3 tablespoons unsalted butter |
1 garlic clove, minced |
3 cups 3/4-inch cubes corn bread |
1 lb arugula, coarse stems removed |
tabasco to taste |
Directions:
1. Make soup: Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
2. Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
3. Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
4. Make croutons while soup simmers: Preheat oven to 375°F.
5. Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
6. Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
7. Serve soup topped with croutons.
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