Tuesday, February 15, 2011

White Bean Stew with Smoked Ham Hock Broth, White Truffle Oil, Swiss Chard, Dried Tomato

This was the soup course from lunch today. The white beans were simmered in a smoked ham hock broth until tender. Rainbow swiss chard was added towards the end to add that hearty green component. The soup was garnished with an oven dried tomato and white truffle oil before service. 

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