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20161107

Soup of the Week

I take alot of pride in the homemade soups we serve at the Kernel. I thought I'd give a little history of each of our soups. This week it our Bean & Ham. Served every Monday, sometimes on Tuesday.



What's in it?  I start by buying  a wide variety of dried beans. These include Black Turtle beans, Red Beans,
Yellow and Brown Lentils, Great Northern Beans, Pinto Beans, Lima Beans, Cannelinis, Split Peas.  I combine all these beans in varying proportion with the largest being the Great Northerns. Usually I buy about 100 pounds total of these beans at one time to get the proper proportions.

I like to start the cooking process very early in the morning as it will take several hours to prepare this soup properly, rushing it will bring the starches out to quickly resulting in a muddy taste. I like to add a little white pepper, chopped onion, Kitchen bouquet and Minor's Ham base. I don't need to add salt to the soup as the ham base contains enough. I slow cook the beans for several hours then add ketchup and diced ham towards the end. This soup is as easy as there is to make, provided you have a steam-jacketed kettle. Thats why we normally  have it on Monday, as I have alot to do on Monday mornings and I need a no-fuss soup.





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