-
1
Place salt cod in a bowl, cover with cold water and refrigerate for 48 hours, changing water 7 times.
-
2
Place beans in a bowl, and cover with cold water to a depth of 2 inches.
-
3
Soak overnight.
-
4
Melt duck fat or butter in a large saucepan.
-
5
Add pancetta, onion and carrots, and saute over medium heat until golden.
-
6
Drain beans and add them, then pour in the chicken stock.
-
7
Tie sprig of thyme, 1 sprig parsley and 2 bay leaves together and add.
-
8
Simmer, partly covered, about 40 minutes, skimming if necessary, until beans are tender.
-
9
Remove from heat and cool to room temperature.
-
10
Season to taste with salt, white pepper and Espelette pepper or paprika.
-
11
Discard herb bundle.
-
12
Remove 6 tablespoons beans and reserve.
-
13
Place remaining contents of saucepan in a food processor or blender, puree, then pass through a fine strainer.
-
14
Return to saucepan, add cream and reheat.
-
15
Add vinegar and adjust seasonings as needed.
-
16
Set aside until serving time.
-
17
Drain salt cod, place in a saucepan and add milk, garlic and remaining bay leaves.
-
18
Bring barely to a simmer and cook 7 minutes, until cooked through.
-
19
Reserve milk.
-
20
In a nonstick skillet, warm reserved beans over medium heat and crush with fork.
-
21
Drain and break up salt cod and mix it with beans, along with piquillo peppers, 1/3 cup olive oil and leaves from remaining sprigs of parsley.
-
22
Reheat soup and check seasonings.
-
23
Thin with a little reserved milk if needed.
-
24
Place a mound of bean and salt cod mixture in center of each of 8 soup plates.
-
25
At table, pour soup from a pitcher or carafe into each bowl, and drizzle each with a little remaining olive oil.
