Submitted by: Jean-Georges Vongerichten, Jean Georges, Jo Jo and Vong restaurants, New York City 2000
INGREDIENTS:
(12 servings)
8 ounces dried white beans
3 pieces (3 ounces) smoky slab bacon, cut into 1/4 inch pieces
2 Tablespoons olive oil
5 garlic cloves, finely chopped
2 pieces celery, chopped
2 medium onions (about 1 ½ cups) chopped
3 carrots, peeled and chopped
8 cups Maine lobster stock
1 large round white potato (1 cup) cut into 1/2 inch cubes
1/2 cup coarsely chopped zucchini or summer squash
1- 15 ounce can chopped plum tomatoes
1/2 cup shredded Savoy cabbage
2 Tablespoons chopped fresh basil
Sea salt and freshly ground black pepper
1- 6 ounce bag baby spinach
8 ounces cooked Maine lobster, cut into bite-sized pieces
12 tablespoons freshly grated Parmigiano-Reggiano cheese
DIRECTIONS:
Cook the beans in water until they are just tender. Reserve the best unbroken beans for the soup. Mash about half of the beans to thicken the soup and set aside.
Using a large, heavy soup pot, fry the bacon bits in the olive oil. Add the garlic, stirring and cooking until it starts to just brown. Add the chopped celery, onion, and carrots, stirring and cooking until the vegetables start to soften. Stir in the lobster stock and bring the mixture to a boil.
Add the potatoes and cook until the potatoes start to soften, then stir in the mashed beans, zucchini, plum tomatoes and juice, Savoy cabbage and basil. Simmer the mixture for about 10 minutes. Add the whole beans and gently stir. Season to taste with sea salt and fresh pepper.
When ready to serve, bring the soup to just under a boil and stir in the baby spinach and Maine lobster. Ladle into soup plates and sprinkle 1 tablespoon cheese on top. Serve with crusty French bread. Makes 12 servings.
NUTRITIONAL:
Per serving:
230 calories
18 grams protein
21 grams carbohydrates
8 grams fat
652 mg. sodium
5 grams fiber
