Orange Marmalade From Spain
This creamy, pureed white bean soup is studded with ham and garnished with paprika-dusted croutons.
INGREDIENT :
- 1 tablespoon unsalted butter
- 1 large white onion, coarsely chopped
- 1 carrot, coarsely shredded
- 1 garlic clove, peeled and smashed
- 3 thyme sprigs
- 1/2 teaspoon ground coriander
- 4 cups chicken stock or low-sodium broth
- 3 (15-ounce) cans cannellini beans, drained
- 1 pound smoked ham in 1 piece
- 1 1/2 cups baguette, cubed (1-inch)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sweet paprika
- Kosher salt
- Freshly ground black pepper
- 1 scallion, thinly sliced crosswise
RECIPE DIRECTION :
- Gather your ingredients.
- Preheat the oven to 350°F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes.
- Add the stock, beans, and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
- Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
- Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs.
- Working in two batches, transfer the soup to a blender or food processor and puree until smooth.
- Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls.
- Top with the croutons and scallion and serve.
