My Country Cooking
  • RECIPES, INGREDIENTS, COOKING TIPS
    • About
    • Recipes >
      • Vegetables & Side Dishes >
        • Green Beans with Garlic Beurre Blanc and Roasted Almonds
        • Zucchini Fritters
        • Zucchini and Mushrooms in Cream Sauce
      • Salads >
        • Green Bean, Red Pepper and Cashew Salad with Sweet Indonesian Soy Dressing
        • Pasta Salad
        • Pea, Onion and Egg Salad Mayonnaise
      • Sauces& Marinades >
        • BBQ-sauce
        • Bechamel (Basic White Sauce)
        • Bechamel Sauce (French)
        • Rubs
      • Pickles & Relishes >
        • Apricot Chutney
        • Willemien's Peach Chutney
        • Green Bean Relish
        • Onion Marmelade
        • Vegetable Pickles
      • Preserving and Freezing >
        • Tomatoes - Oven dried and Reduced sauce
    • Ingredients >
      • Fruits & Vegetables
      • Herbs & Spices
    • Cooking Tips >
      • The Chef's Kitchen
  • Soups & Starters
    • Soups >
      • Broccoli Soup
      • Cauliflower Soup with Truffle Oil
      • Chicken Soup
      • Creamy Butternut Soup
      • Creamy Cauliflower and Blue Cheese Soup
      • Green Bean and Smoked Eisbein Soup
      • Moules Marinière
      • Mussel Soup
      • Potato and Leek Soup
      • Roasted Tomato and Sweet Palermo Pepper Soup
    • Starters >
      • Chicken Liver Pate
      • Double Baked Cheese Souffle
      • Vol-au-vents
  • Poultry, Fish & Pork
    • Poultry >
      • Chicken and Asparagus Potjie
      • Chicken Orange Casserole
      • Coq Au Vin Blanc
      • Coq Au Vin Rouge
      • Coronation Chicken
      • Punjabi Chicken Biryani
      • Rogene's Red Chicken Casserole
    • Fish >
      • Fish Cakes
      • Individual Fish Pies
      • Pickled Fish
      • Rita's Paella
    • Pork >
      • Bacon, Mushroom and Zucchini Pasta
      • Gammon - Cooked or Glazed
      • Pork Schnitzel
      • Puled Pork with BBQ-sauce
      • Roasted Pork Belly
      • Sweet and Sour Pork
  • Beef, Lamb & Goat
    • Beef >
      • Boeuf Bourguignon
      • Bolognaise
      • Osso Bucco Milanese
      • Steak Tagliata
    • Lamb >
      • Lamb Kadai
      • Moroccan Slow-cooked Lamb
      • Ria's Roasted Lamb's Neck
      • Slow-cooked Leg of Lamb
      • Tomato Bredie
      • Valecia's Lamb Curry
      • Waterblommetjie Bredie
    • Goat >
      • Brazillian Curry Goat
      • Leg of Goat wrapped in Caul Fat
  • Baking & Desserts
    • Pastries and Dough >
      • Crusty Pie Dough
      • Pizza Dough
      • Rough Puff Pastry
      • Scones
      • Shortcrust Pastry
      • Vetkoek
      • Warm Water Pastry
    • Bread and Rusks >
      • Easy Seed Loaf
      • Ciabatta
      • Bran Rusks
    • Quiches and Tarts >
      • Chaddy's Savoury Tart
      • Seasonal Vegeterian Quiche
    • Cakes and Cookies >
      • Apple Crumble
      • Bran Muffins
      • Carrot Cake
      • No-bake Muscovado Cream and Salted Chocolate Tart
      • Peppermint Crisp Tart
      • Pressed Belgium Bitter Chocolate Cake
      • Willemien's Microwave Chocolate Cake
    • Deserts - Hot or Cold >
      • Baked Chocolate Pudding
      • Camembert Cheese Tower
      • Crepes - Pancakes
      • Honeycomb Sponge
      • Malva Pudding
      • Orange Sponge Pudding
      • Sago Meringue Pudding
      • Tiramisu
      • Toffee Sauce
  • BLOG

Green Bean and Smoked Eisbein Soup

Picture
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.

Ingredients:
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














_____________________________________________________________________________________
Method:
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.