A Top-notch Recipe: Creamy Flageolet Soup With Salt Cod

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I have a top-notch list of delicious foods, which come from different cultures, different nations, and different eras. In my opinion, France and Spain have the most delicious foods on Earth, and sometimes it’s hard to tell the difference between those two nations, especially common dishes in areas near their border. This flageolet and salt cod soup is a real treat, one of my favorite foods I’ve had the pleasure to make in the past 10 years.

INGREDIENTS:

1 lb dry flageolet, soaked overnight in salt water (1 tablespoon salt), drained
4 ounces pancetta, cubed
5 cups chicken stock
1/2 lbs salt cod, soaked for 24-36 hours, changing 7-10 times
3 tablespoons duck fat, or butter
3 piquillo peppers, cut into slivers
2 cloves garlic, crushed
4 sprigs parsley, split
1 sprig fresh thyme
2 cups milk
1/2 cup olive oil
4 bay leaves, split
1 tablespoon sherry vinegar
2 cups half-and-half
2 carrots, finely chopped
1 tablespoon salt
1 tablespoon white pepper
2 tablespoons paprika
1 medium onion, finely chopped

HOW TO MAKE IT

The best result for the onion and carrots is to chop them using a cuisine art.

In a saucepan, saute onion, carrots, pancetta in duck fat (or butter) on medium heat for about 8 minutes, until golden. Add (drained) beans and chicken stock. Tie thyme, 1 sprig parsley and 2 bay leaves together, and add bundle. Partly covered, simmer for 40-50 minutes until beans are tender. Remove from heat and season with salt, pepper and paprika. When beans are cool, discard bundle, and reserve 6 tablespoons beans. Place remaining ingredients in a blender, together with 2 cups half-and-half, and puree. Pour content back in saucepan, reheat, add sherry vinegar and set aside.

Place (drained) salt cod, garlic and milk in a saucepan. Bring barely to a simmer and cook for 7 minutes. Reserve milk.

In a non-stick skillet, pour olive oil, piquillo peppers, reserved beans, 2 remaining bay leaves, cod (drained from milk), crush with a fork, and cook for 7 minutes over medium heat. Add remaining parsley.

Reheat soup in a big pan, adding all ingredients together, as well as reserved milk. Before serving, make sure you stir it well to get the fish and beans from the bottom of the pan into your bowl.

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FOOD RECIPE by Lucas Eller