Prep 30 mins
Cook 50 mins
This is a harty soup and is a good main course. This would be very good on a cold winter evening.
- 2 tablespoons olive oil
- 3 large yellow onions, peeled and thinly sliced
- 4 cloves garlic, peeled and minced
- 8 shallots, peeled and thinly sliced
- 1 medium bay leaf
- 1 pinch fresh thyme
- 1 pinch fresh rosemary
- 2 cups cooked navy beans
- 1 cup dry white wine
- 1 cup madeira wine
- 1 quart chicken stock, plus extra if needed to thin the soup
- freshly ground black pepper
- 4 -6 tablespoons crumbled Roquefort cheese
- Heat the oil in a heavy stock pot over medium- high heat.
- Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously.
- Add the bay leaf, thyme, and rosemary, and saute for 1 minute.
- Add the beans, wine, and Madeira, stirring well.
- Add the stock, stirring to incorporate the ingredients, and bring to a boil.
- Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
- (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste.
- Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.
Wow, I really enjoyed this recipe. I have never thought about combining navy bean soup and onion soup together. I didn't need to adjust anything to make this tasty...I did use canned beans because I didn't have the time to soak the beans. It turned out great.