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Brasserie Le Coze Purée of White Bean Soup

By Lucy Leusch · Originally from Brasserie Le Coze

Leusch · Soups and Stews

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

  1. Add all ingredients listed above (onion, carrots, celery, garlic, bacon) to medium stockpot and sauté with olive oil until tender.
  2. Then add the white beans, chicken stock, and fresh thyme.
  3. Cook over medium heat until beans are very tender.
  4. Add 1 cup heavy cream and purée in blender or with hand mixer until very smooth.
  5. Use cream and stock to adjust consistency.
  6. Salt and pepper to taste and garnish with white truffle oil.