Um,YUM. I don't like to play favourites, but this did need to be tested more than once, and nobody complained ... it is delicious. I hope you love it as much as my family loves it. I know its a bit early for soup, but we have seriously been having weird weather in Australia haven’t we? Can I get an amen?? So if you happen to have a cold rainy day, even though it’s been blisteringly hot the day before, trot this one out! You’ll thank me.
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 2 Tablespoons lard
- 4 cloves garlic
- 1 leek, white part only, well cleaned
- 1 carrot, in pieces
- 2 celery stalks, in pieces
- 1 parsnip, in pieces
- 40 Grams flour
- 300 Grams dried borlotti beans, soaked overnight and drained
- 2 bay leaves
- 1 Litre water or liquid stock
- 400 Grams diced smoked pork or ham
- 1 heaped tbsp paprika plus some more
- 1 Teaspoon Pink Salt Flakes BUY
- Freshly cracked black pepper to taste
- Sour cream as needed to serve
- Herbs of choice to garnish
Do
- 1
Place lard, garlic, leek, vegetables and flour into Thermomix bowl and chop 3 sec/speed 5.
- 2
Sauté 5 min/Varoma/speed 1.
- 3
Add beans, bay leaves and water and cook 60 min/90°C/Reverse/speed 1.
- 4
Check liquid levels and add water if needed up to the 1.5 L mark.
- 5
Add ham, paprika and salt and pepper to taste and heat through 10 min/100°C/Reverse/speed 1.
- 6
Serve with a dollop of sour cream garnished with a sprinkle of paprika and some chopped fresh herbs.
