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This recipe for WHITE BEAN SOUP, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Wednesday, October 3, 2007


2 c dried Great Northern Beans
3T olive oil
1 large onion chopped
1 c chopped leek
1 large tomato, seeded
chopped 1/3 c chopped carrots
1/3 c chopped celery
8 garlic cloves, chopped
3 bacon slices, diced
10 1/2c chicken stock
1 t chopped fresh thyme
1 t chopped fresh rosemary
1/2 c whipping cream
White truffle oil (optional)

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 heat. Add onion, leek, tomato, carrots, celery, garlic and bacon. Saute until veg. etables are tender, about 6 minutes. Add beans, chicken stock, chopped herbs. Bring soup to boil. Reduce heat to medium­low; 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 c whipping cream. Add more chicken stock to thin soup if necessary. Season to taste with salt and pepper. ladle soup into bowls. Lightly drizzle top of each with white truffle oil if-desired.

Number Of Servings:
Number Of Servings:




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