“HATES CALIFORNIA, IT’S COLD AND IT’S DAMP…” WHEN IT DOES GET COLD HERE OR ANYWHERE, NOTHING SATISFIES LIKE SOUP. THE FLAVOR IN THIS WHITE BEAN SOUP COMES FROM THE SMOKED HAM HOCK AND THE PARMESAN RINDS, WHICH I HORDE FOR JUST THESE OCCASIONS. YOU CAN SIMMER THE SOUP ON A LOW FLAME, BUT SIMMERING IT IN THE OVEN IS EASIER SINCE YOU DON’T HAVE TO WORRY ABOUT IT BURNING ON THE BOTTOM AND ONLY HAVE TO STIR OCCASIONALLY.
I PREFER TO COOK THE VEGETABLES SEPARATELY SO THE FLAVOR AND CRUNCH IS NOT BOILED OUT OF THEM BY THE TIME YOU LADEL THEM INTO THE BOWLS. IN ADDITION TO CARROTS AND ONIONS, YOU CAN ADD STRING BEANS OR SPINACH OR CHARD; POTATOES, TURNIPS, OR PARSNIPS. THIS IS A FLEXIBLE SOUP. BUT THE REAL TREAT ARE THOSE PARMESAN RINDS WHICH MELT TO A SPONGY SOFTNESS. TAKE A SPOONFUL OF SOUP, A PIECE OF SMOKED PORK AND MORSEL OF RIND AND PUT IT IN YOUR MOUTH. THE WEATHER OUTSIDE IS FRIGHTFUL, BUT HERE IT’S SO DELIGHTFUL.
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