| 1 | This recipe is from katherine hall page"s "the body in the cast" (st martin"s press, 1993, $19.95). |
| 2 | It"s from heroine faith fairchild"s cookbook, called "have faith in your kitchen." faith notes that the soup tastes better if made a day ahead. |
| 3 | pick over beans, cover with cold water and bring to boil for 2 minutes. |
| 4 | Remove from heat and let stand at least 1 hour. |
| 5 | (or soak beans overnight, changing water several times). |
| 6 | drain beans and place in a large pot. |
| 7 | Rinse the ham hocks. |
| 8 | Peel and quarter the onions. |
| 9 | Bury hocks and onions in the beans. |
| 10 | Add 7-8 cups water and bring to a boil. |
| 11 | Turn the heat down and simmer 1 ?to 2 hours. |
| 12 | Be sure the beans are soft. |
| 13 | remove the hocks or bone and strip any meat from them. |
| 14 | Add the meat to the soup and puree in batches in a blender. |
| 15 | (note: a food processor sometimes leaks with this much liquid). |
| 16 | Put the pureed soup in a clean pot; warm, adding the seasonings and wine, if using. |
| 17 | Serve with a dollop of sour cream and finely minced chives. |
