This cream of white bean soup tastes best with lemon juice added at the end. Garnish with chopped fresh parsley and a drizzle of olive oil.
Cream of White Bean Soup
1 ¾ cups dried navy beans or haricot beans, soaked overnight
2 qts (8 cups) chicken or meat stock
2 leeks or 2 medium onions, thinly sliced
3 tbsp olive oil
juice from 1-2 lemons (optional)
fresh parsley (optional)
salt and pepper
- Cut off and discard the green parts of the leeks, and wash the rest well, particularly in between the leaves. In a large soup pot, sauté the leeks or onions in the olive oil until soft.
- 2.Add the drained navy or haricot beans and the stock. Bring to a boil, cover, and simmer over low heat until the beans are very soft and almost falling apart, about 1.5 – 2 hours. Add water if necessary.
- Season to taste with salt and pepper. Turn off the heat and let cool for a few more minutes. Then carefully purée the soup in a food processor. Return purée to the pan and add enough water to create a light, creamy, texture. Bring to a boil, then serve.