White Bean Soup

Recipe Ingredients

2 cups	320g / 11oz	Dried Great Northern beans
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 cup	146g / 5.1oz	Chopped leek, white and pale green parts
1 cup	62g / 2.2oz	Tomato - seeded, chopped (large)
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
8		Garlic cloves - chopped
3		Bacon slices - chopped
10 1/2 cups	2488ml	Chicken stock - or more if needed
		= (or canned low-salt chicken broth)
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh rosemary
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		White truffle oil - (optional)

Recipe Instructions

Place beans in heavy large pot. Add enough water to cover beans by 2 inches. Soak overnight. Drain beans.

Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and saute until vegetables are tender, about 6 minutes. Add beans, 10 1/2 cups chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.

Working in batches, puree soup in blender until smooth. Return soup to pot. Add 1/2 cup whipping cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper.

Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil, if desired.

This recipe yields 8 first-course servings.

Source:
Bon Appetit, March 2000

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