Ultimate Bean Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
16 cups
ingredients
- 1 1⁄2 lbs dried navy beans
- 3 tablespoons butter
- 3 tablespoons olive oil
- 9 cups chopped leeks
- 6 garlic cloves, minced
- 12 medium carrots, peeled and chopped
- 12 medium celery ribs, chopped
- 9 cups water
- 6 cups rich chicken broth
- 6 cups whipping cream
- 9 tablespoons white wine vinegar
- 2 tablespoons dried marjoram, crumbled
- 1 teaspoon grated nutmeg
- salt & freshly ground black pepper
- snipped fresh chives or minced fresh parsley, for garnish
directions
- Cover beans with cold water and soak overnight; drain well.
- Melt butter with oil in large saucepan over medium-low heat.
- Add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes.
- Stir in beans, carrots and celery; add water and bring to a boil.
- Reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours.
- Puree bean mixture in blender or processor, in batches if necessary, until very smooth.
- Press through sieve into tureen.
- Stir in stock, cream, vinegar, marjarom and nutmeg.
- Season well with salt and pepper.
- Refrigerate until well chilled.
- Top with chives and parsley and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas