Bean and Ham Soup
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INGREDIENTS 2-1/4 cups dried navy or Great Northern beans 1 onion, quartered 1 carrot, roughly chopped 1 garlic clove, minced 1 bouquet garni 9 cups cold water 1/2 pound smoked shoulder butt or cottage ham, in one piece 2/3 cup heavy cream 1/4 cup chilled butter, in small pieces Salt (optional) 1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil, for garnish Put the beans in a large bowl with plenty of cold water. Let soak overnight. Next day, drain the beans and place them in a large heavy-bottomed kettle with the onion, carrot, garlic and bouquet garni. Pour in the 9 cups cold water and bring to a boil. Add the smoked ham, lower the heat and simmer for 1-1/4 to 1-1/2 hours until the beans are cooked. Remove the bouquet garni and smoked ham. Chop the ham in small cubes and reserve them. Work the vegetables and liquid to a pureé in a blender or food processor and return to the rinsed-out kettle. Reheat the mixture gently. Add the cream and pieces of butter, stirring until thoroughly blended. Add the cubed ham and reheat gently. Taste and add salt if required - the smoked ham may make this unnecessary. Pour the soup into a warmed tureen or divide among individual soup bowls and serve at once, sprinkled with the chervil. Serves 4 to 6