Green Bean and Smoked Eisbein Soup
When green beans are in season this a delicious and economical soup to prepare. It freezes well and there should always be a supply in the freezer for those unexpected meals to be served. It is quite a time consuming soup to make, so make a large batch at a time - it is well worth the effort.This soup is wholessome and very filling, more suited to serve with a freshly baked Seed Loaf and butter for a really hearty meal.
2 kg fresh green beans, chopped in 1cm lengths
1 smoked Eisbein
8 large potatoes, peeled and sliced
1 large onion, peeled and cut into pieces
15 ml fresh winter savoury
2 cubes chicken stock
salt and ground black pepper to taste, pinch of ground nutmeg
5-10 ml lemon juice
Cut Eisbein into two or three pieces, cover with water and bring to the boil. Simmer until soft for ± 1 hour.
When cooked and tender remove Eisbein and place on chopping board.
Remove skin and layer of fat from the meat. Cut meat from the bone and chop it into small pieces. Dice skin and fat into small cubes. Return to cooking liquid and add 1 kg green beans and winter savoury..
Dissolve stock cubes in a little boiling water and add to the eisbein and beans, bring to the boil and cook until beans are tender.
In a second pot put in 1kg green beans, cut potatoes and onion, cover with water and bring to the boil.
When cooked and potatoes are soft blend in a jug blender until very smooth. If mixture is too thick dilute with cream or full cream milk. Add this puree to the Eisbein and green beans in the first pot.
Add salt, pepper, nutmeg and lemon juice - taste and adjust seasoning.
Boil for a few minutes to develop and blend flavours.
As a main course serve with a fresh seed loaf, grated cheese and butter.