Endive Soup with Large White Limas and Smoked Gammon
A future classic from bean guru Steve Sando’s newest publication, The Bean Book. If you can’t get hold of endive or chicory, or if you’re not a fan of their bitterness, use spinach instead. For a vegetarian dish, just leave out the smoked gammon and parmesan
3 tablespoons olive oil or butter, plus more if needed
250g smoked gammon, cubed
1 large leek, trimmed, rinsed, and chopped
2 garlic cloves, minced
2 tablespoons finely chopped fresh thyme
1 litre bean broth, chicken broth or vegetable broth, or a combination
1 head endive or chicory, cored, leaves torn into pieces (or a bag of spinach)
400g cooked, drained Large White Lima beans, bean broth reserved (see above)
1 teaspoon red wine vinegar
Salt and freshly ground pepper
Freshly grated parmesan for serving
MAKES 4 TO 6 SERVINGS
In a large pot over medium heat, warm the olive oil. Add the ham and sauté until browned around the edges, 3 to 5 minutes. Remove the ham from the pot and set aside.
Add the leek and sauté until softened, about 5 minutes, adding more olive oil if needed. Stir in the garlic and thyme.
Add the broth, raise heat to medium-high, and bring to a boil. Add the endive (or chicory or spinach) and cook, stirring until wilted, about 3 minutes. Add the beans and reserved ham, reduce heat to medium-low, and simmer gently to heat the beans and ham. Taste the soup and add the red wine vinegar and salt and pepper to taste. Serve topped with parmesan.