Marrow Bean Soup with Pale Vegetables

Name: Marrow Bean Soup with Pale Vegetables
Prep time: 19 h 30 min
Cook time: 19 h 30 min
Total time: 19 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 454 grams celeriac, peeled and chopped into bite-sized pieces; 2 liters fresh chicken broth (get the recipe here); 1 clove garlic, sliced thin; 2 Tbsps ghee (available here); 1 large leek, white and light-green parts only, sliced thin; 237 milliliters marrow beans (you can get them here); 227 grams parsley root, peeled and chopped into bite-sized pieces; 907 grams Yukon Gold or German Butterball potatoes, peeled and chopped into bite-sized pieces; 6 servings Unrefined sea salt (available here)

Marrow Bean Soup with Pale Vegetables is a gluten free and vegetarian soup. This recipe serves 6. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 240 calories. From preparation to the plate, this recipe takes about 19 hours and 30 minutes. If you have leek, unrefined sea salt, chicken broth, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Dump the marrow beans into a large mixing bowl, cover them with hot water by 2 inches and stir in a pinch of baking soda. Cover the bowl and let them soak for at least 18 and up to 24 hours. Once or twice as the beans soak, drain away the soaking water and replenish it with hot water. After they've soaked at least 18 and up to 24 hours, strain the beans and set them on the countertop for later. Discard the soaking water.In a heavy stock pot (like this one), melt the ghee. Stir in the leeks and garlic, sauteing them until softened and fragrant - about 4 minutes.

Ingredients you will need

Baking Soda

Garlic

Beans

Leek

Stock

Water

Ghee

Equipment you will use

Mixing Bowl

Pot

Pour the stock into the pot, and stir in the soaked beans. Simmer, covered, for 1 hour. Stir in the celeriac, parsley root and potatoes and continue simmering the soup a further 30 to 45 minutes or until the beans and vegetables turn tender and yield when pierced by a fork. Ladle into soup bowls, and serve hot.

Ingredients you will need

Vegetable