Busters Recipes

Dreamy White Bean Soup

Serving Size : 8

2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion -- chopped
1 cup chopped leek -white and pale green
parts only
1 large tomato -- seeded and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves -- chopped
3 bacon slices -- chopped
10 1/2 cups chicken stock (or more) -or canned
low-salt chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup whipping cream
White truffle oil (optional)*

Place beans in heavy large pot. Add enough water to cover
beans by 2 inches. Soak overnight.

Drain beans.

Heat olive oil in heavy large pot over medium-high heat. Add
onion, leek, tomato, carrots, celery, garlic and bacon and sauté
until vegetables are tender, about 6 minutes.

Add beans, 10 1/2 cups chicken stock, chopped thyme and
rosemary.

Bring soup to boil.

Reduce heat to medium-low; cover and simmer until beans are
very tender, stirring occasionally, about 1 hour.

Working in batches, puree soup in blender until smooth.
Return soup to pot.

Add 1/2 cup whipping cream. Add more chicken stock by 1/4
cupfuls to thin soup, if desired. Season soup to taste with
salt and pepper.

Ladle soup into 8 bowls. Lightly drizzle top of each with
white truffle oil, if desired.

*White truffle oil is available at Italian markets,
specialty foods stores and some supermarkets nationwide.

White truffle oil, should you happen to have a bottle of it,
is a delicious "garnish" for this rich and hearty soup.

Makes 8 First-Course servings.

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