0 recipes from contoocook and beyond


2 cups dried great northern beans
3 tbsps. olive oil
l large onion chopped
l cup chopped leek, white & pale green parts only
l large tomato seeded and chopped
l/2 cup chopped carrots
l/2 cup chopped celery
8 garlic cloves chopped
3 bacon slices choppped
l0-l/2 cups or more chicken stock
l tbsps. chopped fresh thyme
l tsp. chopped fresh rosemary
l/2 cup whipping cream
white truffle oil – optional
Place beans in heavy large pot. Add enough water to cover by 2″. Soak overnight. Drain beans.
Heat olive oil in heavy large pot over med high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and saute until veggies are tender, about 6 mins. Add beans, chicken stock, thyme and rosemary. Bring soup to boil. Reduce heat to med low; cover and simmer until beans are very tender stirring occasionally about l hour. Working in batches, puree soup in blender until smooth. Return soup to pot. Add l/2 cup whipping cream. Add more chicken stock by l/4 cupfuls to thin soup if desired. Season woup with s&p. Ladle soup into 8 bowls. Lightly drizzle top of each with white truffle oil if desired.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter