Ingredients:
1/2 lb white beans, soaked overnight in water to cover
8 cups water
1/2 cup cubed bacon or 1/2 cup country ham
1/4 lb green beans, cut into bite-sized pieces
1/2 celery root, peeled and cut into bite-sized cubes ( if you can’t find celeriac, use 2 stalks of celery, cut into cubes)
1 carrots, peeled and cubed
1/2 leeks, sliced into thin rings
1 onions, roughly chopped
1 parsley roots, cubed ( or 1/2 cup chopped parsley)
1/2 lb small red potatoes, unpeeled and cubed
1 tablespoon marjoram, crumbled between your palms
1 teaspoon thyme, crumbled between your palms
2 bay leaves
1/2 cup parsley, chopped
1 tablespoon butter
1 tablespoon flour
salt and pepper
Directions:
Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
Bring back to a boil, reduce heat, and simmer for another hour.
While the soup is cooking, melt the butter over low heat in a saucepan.
Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
Servings: 4-6
Time preparation: 60 min.
Time total: 130 min.