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Thursday, October 28, 2010

Recipe: White Bean Soup

Makes 4 servings
Time: at least 1-1/2 hours

1-1/2 C navy, pea, or other dried white beans, washed & picked over
About 6 C chicken, beef, or vegetable stock, or water, plus more if necessary
1 medium onion, quartered
2 T butter or extra-virgin olive oil (optional)
Salt & freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Place the beans, stock or water, and onion in a large, deep saucepan or casserole; turn the heat to medium-high. When it boils, turn the heat down to medium-low and cover partially. Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
Put the mixture through a food mill or strainer, or puree it in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Reheat, adding more stock or water if necessary to achieve the consistency you like. Stir in the butter or oil, season with salt and pepper, garnish, and serve.

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