Martha shulman's pumpkin & white bean soup
Yield: 6 Servings
Ingredients:
- 1 lb Navy or Great Northern beans
- 2 qt Water
- 1 ea Onion stuck with
- 2 ea Cloves
- 1 ea Bay leaf
- 2 1/4 ts Salt
- 1 tb Olive oil
- 2 md Leeks white part only -- washed well & minced
- 1 lb Pumpkin or winter squash -- peeled and chopped
- 2 ea Garlic cloves minced Salt & pepper to taste
- 6 ea Sage leaves
Instructions:
slivered MMMMM--------------------------GARNISH------------------------------- Additional sage leaves Soak beans overnight in plenty of water to cover. Drain beans and combine in a pot with the 2 quarts water onion and bay leaf. Bring to a boil and skim off any foam that rises. Reduce heat cover and simmer for 1 hour. Add 2 tsp. salt; continue to simmer. Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks. Cook stirring until leeks soften about 5 minutes. Add the pumpkin and garlic and sprinkle with 1/4 tsp. salt. Continue to cook for 5 minutes stirring often until the pumpkin begins to soften. Ladle in some stock from the beans. Stir together and transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to 50 minutes until the beans are thoroughly tender even mushy. Taste; adjust salt and add pepper. Remove the bay leaf and cloves from the onion. Return the onion to the soup. Put the soup through the fine or medium blade of a food mill and return to the heat. Stir in the slivered sage and heat through gently stirring. Serve garnishing each bowl with additional fresh sage.
