White Bean Soup
by Daniel Rogov
Soak the beans overnight in cold water. Drain, rinse and place the beans in a large saucepan with the marrow bones. Add cold water to cover. On a high flame, bring to a rapid boil and skim the foam from the surface. Cover, reduce the heat and simmer for 2 1/2 hours, opening occasionally to skim.
Add the remaining ingredients, bring to a boil again and let boil for 2 - 3 minutes. Reduce the heat and simmer, uncovered, for 1 hour. Discard the onion and celery root before serving. Serve with the bones.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.