Creamy White Bean Soup Recipe
Creamy White Bean Soup is another trendy recipe which I once learned from a TV cooking show. Lots of cream, some herbs of your choice and ofcourse loads of fresh white beans makes a perfect Creamy White Bean Soup. Whenever my kitchen is stuffed with extra white beans, I navigate my thoughts and prepare this delicious dish. I am no longer scared for the sudden parties at home. I make sure my guests enjoy the supper as much I do.
Ingredients
3/4 cup dried small white beans
1-1/2 cups water
1/2 teaspoon salt
1-1/2 cups thinly sliced onions
1/2 cup each chopped celery and celery leaves
1/2 cup chopped carrot
1/2 cup minced fresh parsley
2 tablespoons each olive oil and butter
5 cups veal and/or chicken stock
1/2 cup tomato sauce
1 teaspoon minced fresh basil
1/4 teaspoon white pepper
1 cup half-and-half cream
Chiffonade of sorrel and spinach
Directions
Cook beans in water and salt 1 hour, adding more water if needed.
Cook vegetables and parsley in oil and butter, covered, 30 minutes.
Do not brown.
Add stock, tomato sauce, basil, pepper and beans with their liquid.
Cover, bring to boil, lower heat and simmer 1 hour or until beans are tender.
Puree, reheat with cream and adjust seasonings to taste.
Cook vegetables and parsley in oil and butter, covered, 30 minutes.
Do not brown.
Add stock, tomato sauce, basil, pepper and beans with their liquid.
Cover, bring to boil, lower heat and simmer 1 hour or until beans are tender.
Puree, reheat with cream and adjust seasonings to taste.
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