Ultimate Bean Soup

Name: Ultimate Bean Soup
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

15 ingredients

11 steps

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

1

Cover beans with cold water and soak overnight; drain well.
2

Melt butter with oil in large saucepan over medium-low heat.
3

Add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes.
4

Stir in beans, carrots and celery; add water and bring to a boil.
5

Reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours.
6

Puree bean mixture in blender or processor, in batches if necessary, until very smooth.
7

Press through sieve into tureen.
8

Stir in stock, cream, vinegar, marjarom and nutmeg.
9

Season well with salt and pepper.
10

Refrigerate until well chilled.
11

Top with chives and parsley and serve.