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Walliser Bohnensuppe
A hearty and rustic bean soup originating from the Valais region of Switzerland. It typically features dried beans, vegetables, and often cured pork or bacon for added flavor.
๐ง ์ฌ๋ฃ
- 300 g Dried white beans(such as Great Northern or cannellini)
- 150 g Smoked bacon or lardons(diced)
- 1 large Onion(chopped)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 3 Garlic cloves(minced)
- 1.5 l Beef or vegetable broth
- 2 medium Potatoes(peeled and diced)
- 2 Thyme sprigs
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the dried beans and soak them in plenty of cold water overnight, or use a quick-soak method (cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain the beans. [cite: Search results did not provide specific instructions for Walliser Bohnensuppe, but general bean soup preparation applies.]
- 2
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. [cite: General soup preparation.]
- 3
Add the chopped onion, carrots, and celery to the pot and sautรฉ in the bacon fat until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. [cite: General soup preparation.]
- 4
Add the drained beans, beef or vegetable broth, diced potatoes, thyme sprigs, and bay leaf to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. [cite: General bean soup preparation.]
- 5
Remove the thyme sprigs and bay leaf. Season the soup with salt and pepper to taste. If desired, you can mash some of the beans against the side of the pot to thicken the soup. [cite: General soup preparation.]
- 6
Ladle the soup into bowls, garnish with the reserved crispy bacon and fresh chopped parsley. Serve hot. [cite: General soup preparation.]
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a vegetarian version, omit the bacon and use vegetable broth. You can add a smoked paprika for a smoky flavor. [cite: General vegetarian soup preparation.]
- โIf you don't have dried beans, you can use canned beans. Add them during the last 20-30 minutes of simmering, just to heat through. [cite: General soup preparation.]
- โA splash of red wine can be added when sautรฉing the vegetables for an extra layer of flavor. [cite: General soup preparation.]
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes might include other root vegetables like parsnips or leeks. [cite: General soup preparation.]
- A small piece of cured ham hock can be simmered with the beans for a richer flavor. [cite: General soup preparation.]