Flageolet and Polenta Soup with Blue Cheese

Adapted from Sara's Soup Book

 

Serves 6-8

 

Ingredients:

2 cups flageolet beans, soaked overnight (or 2 x 450 g tins drained)

4 quarts ham or vegetable stock

3 bay leaves

A short length of ham bone (optional) - I didn't have one handy so I skipped this

2-3 cups diced ham (book recommended Serrano)

4 tablespoons pork lard or 4 tablespoons butter

3 tablespoons fine ground polenta

salt and ground black pepper

1/2 lb crumbled blue cheese, to garnish

 

Directions:

1.  Drain the flageolet beans and put them in a medium saucepan with the stock.  Bring to a boil and skim off any gray foam that rises.

 

2.  Add the bay leaf and the ham bone, if using.  Add the diced ham and lard or butter.

 

3.  Bubble up the stock again, reduce the heat, and cover.  Leave to bubble gently for 1 hour or until the beans are perfectly soft (the time it takes depends on the age of the beans).  Add boiling water as necessary to maintain the volume.

 

4.  Mix the polenta with a little cold water and stir into the soup.  Bring back to a boil and bubble for 20 minutes more, or until the polenta has thickened the broth.  Taste and season with salt and pepper. 

 

5.  Ladle into deep soup bowls and garnish each portion with crumbled blue cheese.