White Bean Soup with Confit and Tomato

Name: White Bean Soup with Confit and Tomato
Yield: Makes 8 cups (2 l); 4 main-course servings or 6 to 8 first-course servings
Cuisine: American
Ingredients: 1 tablespoon fat reserved from confit or good olive oil; 6 large cloves garlic, smashed, peeled, and very finely chopped; 1 medium onion, cut into ½-inch (1-cm) dice; 4 cups (1 l) Goose Stock or water; Meat from 4 leg, 4 thigh, and 4 wing pieces of Quick Duck Confit, or purchased duck confit, or from 2 leg, 2 wing, and 1 small piece of breast from Quick Goose Confit, or purchased goose confit; ½ bay leaf; 2 cups (500 ml) Tomato Purée, canned American tomatoes puréed with their juice, or sterile-pack strained tomatoes; ½ pound (225 g) navy beans, soaked according to one of the methods; ¼ teaspoon Quatre Épices; 1 teaspoon celery seed; 1 tablespoon kosher salt; Freshly ground black pepper, to taste; 1 teaspoon fresh lemon juice

Preparation info

Makes 8 cups 2 l ) ;
4
main-course servings or 6 to 8 first-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup can be made with quick duck or goose confit or purchased confit. I use the meat from four leg and thigh pieces plus four wings of duck; the goose equivalent is two wings, two legs, and one piece of breast. Most important, the weight of the meat taken off the bone is 1¼ pounds (575 g), about 2½ cups.

Ingredients

1 tablespoon fat reserved from confit or good olive oil
1 medium onion, cut into ½-inch (1-cm) dice
6 large

Asia
Americas
China
United States
Starter
Main course
Gluten-free
Soup

Method

In a medium saucepan, cook the confit fat and onion over low heat for 3 minutes. Add all but 1 tablespoon of the garlic. Cook for 2 minutes, or until translucent but not browned. Stir in the beans, tomato purée, stock, and bay leaf. Bring to a boil. Lower the heat and simmer for 1 hour and 15 minute