Cart 0 items: $0.00

Cassoulet (white bean soup)

 

 Served at Winter Wineland

 

Serve this cold-weather party dish with red wine, crusty bread, and a green salad.

 

Cassoulet is a classic slow cooked dish from the South of France of white beans and various meats, usually including confit (duck or goose cooked in fat).  There is one solid pivot – white beans.  They are cooked usually with fresh pork and sausage, but often with lamb and duck, partuidge or potted goose.  Garlic is essential .  The beans are soaked overnight and cooked the next day with meat and vegetables.

 

Let this pot of cassoulet simmer on the stove for about 4 days and you will be amazed at how wonderful the texture, flavor and aroma become.  This is the easiest dish you will every make.  It takes about 2-3 hours of preparation, and the rest is easy, just let it simmer.

 

Soak overnight in cold water:

1 lb. Great northern white beans

 

Roast in a preheated 350F oven about 2.5 hours or until tender:

3 lb. boned Loin of Pork

After the pork has been roasting for about 1 hour, brown in heavy skillet:  3 lb. rolled lamb shoulder and the cut-out bones.  Roast all for about another 1.5 hours.

After 2-3 hours of roasting, remove from oven and allow the roasts and bones to cool covered on the counter.  Once they are cooled cut the meat to bite sized pieces and add to the

 

In a very large soup pot add:

4 quarts chicken stock

4 TBSP Herbs de Provence (mixture of rosemary, thyme, marjoram, savory, lavender, fennel seed.

Beans that you soaked overnight above.

½ to 1 bottle Sauvignon Blanc or any other dry white wine.

1 – lb. sausage cut into bite sized pieces.  I used chicken-apple-gruyere sausage in mine.

Salt and Pepper to taste.

 

In a separate skillet sauté until golden, then add to the stock pot:

8 carrots (finely chopped, diced, or minced)

6 stalks celery (finely chopped, diced, or minced)

4-5 Shallot or 1-2 onions finely chopped.

4-8 cloves garlic, finely minced.

½ cup finely minced parsley from the garden.

 

 

 

Back to the Recipes