 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
This is a creamy bean and vegetable soup from Bon Appetit. Ingredients:
2 cups dried navy beans |
3 tablespoons olive oil |
1 cup leek, chopped (white and pale green parts only) |
1 large tomato, seeded and chopped |
1/2 cup chopped carrot |
1/2 cup chopped celery |
8 cloves garlic, chopped |
3 slices bacon, chopped |
10 1/2-12 cups reduced-sodium chicken broth or 10 1/2-12 cups chicken stock |
1 tablespoon fresh thyme, chopped |
1 teaspoon fresh rosemary, chopped |
1/2 cup whipping cream |
salt, to taste |
pepper, to taste |
Directions:
1. Soak beans overnight in a large pot, using enough water to cover the beans by two inches; drain (Or to quicken this step, bring beans to a boil for 2 or 3 minutes and then let sit for 1 hour_
2. Heat olive oil in a large, heavy pot over medium-high heat.
3. Add onion, leek, tomato, carrots, celery, garlic and bacon and cook until tender, about 6 minutes.
4. Add beans, 10 1/2 cups chicken broth, thyme and rosemary; bring to a boil.
5. Reduce heat to medium-low; cover and simmer, stirring occasionally, about 1 hour (Beans should be very tender)
6. Working in batches, puree soup in blender until smooth; return to pot.
7. Add whipping cream.
8. Add more chicken broth by 1/4 cupfuls until soup is desired consistency.
9. Season to taste with salt and pepper.
|
|