Brasserie Le Coze Purée of White Bean Soup
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
Sauté
1 large onion- 1/2 cup diced carrots
- 1/2 cup diced celery
- 8-10 garlic cloves
- 2 ounces bacon
Then add
3 cups soaked white beans- 2 1/2 quarts chicken stock
- 1 teaspoon fresh thyme
To finish
1 cup heavy cream- Salt and pepper to taste
- White truffle oil (for garnish)
Method
- Add all ingredients listed above (onion, carrots, celery, garlic, bacon) to medium stockpot and sauté with olive oil until tender.
- Then add the white beans, chicken stock, and fresh thyme.
- Cook over medium heat until beans are very tender.
- Add 1 cup heavy cream and purée in blender or with hand mixer until very smooth.
- Use cream and stock to adjust consistency.
- Salt and pepper to taste and garnish with white truffle oil.
Original page
Photographed from Lucy's collection.
