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* Note: Chicken-flavored soup base is a concentrated flavoring.
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Different brands vary in flavor and in salt content.
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Saint Louis Club uses Minor's brand, with no monosodium glutamate (MSG).
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The recipe was tested with good results with chicken-flavored Better Than Bouillon, a brand of soup base found at a Dierbergs store in the soup aisle near the bouillons.
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Soak beans in cool water overnight, filling pot with water to about 3 inches above beans.
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Drain beans; set aside.
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To sweat vegetables: Heat butter in a heavy stockpot.
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Add in onion and carrots.
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Place a sheet of aluminum foil or possibly parchment paper over vegetables, then cover pot with lid.
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Cook over medium heat till vegetables are soft, about 5 to 8 min.
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Don't brown.
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Throw away foil or possibly parchment.
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Stir in chicken stock and chicken base.
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Add in ham hock.
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Cook till ham hock is tender, about 30 min.
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Add in beans; cook till tender, about 30 to 45 min more.
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Remove ham hock.
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When cold sufficient to handle, remove meat from bone, dice and add in to beans.
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Stir in diced ham and grnd cumin.
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If soup is too thin, crush some beans in the pot or possibly remove some beans and puree, adding them back to the soup.
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If soup is too thick, add in more chicken stock.
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Season with salt and pepper to taste.
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This recipe yields 6 generous servings.
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Comments: This soup has been a longtime menu item at the Saint Louis Club, a private dining club at 7701 Forsyth Boulevard.
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Pierre Chambrin, executive chef, says it was already a favorite when he arrived at the club in 1994 after serving as White House chef under President George Bush.
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The club serves the soup with a garnish of red onions soaked in red wine vinegar served on the side.
