Creamy White Bean Soup
A rich tasting elegant soup elegant enough to serve as the soup course for your next dinner party, but easy enough to serve for supper on a busy day. Simply add a salad or sandwich for a complete, quick meal. For a vegetarian option use vegetable stock instead of chicken stock.
2 tablespoons olive oil
2 tablespoons butter
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
2 large cloves garlic, minced
1 teaspoon finely minced fresh rosemary (1/3 teaspoon dried)
1 48-ounce jar Randall Great Northern Beans, drained and rinsed
4 cups cups chicken stock
1/2 teaspoon freshly ground black pepper, or to taste
Salt, to taste
Chopped parsley, for garnish
In a large pot heat the oil and butter together.
Stir in the onion, carrots, celery and garlic. Cook, stirring often, for 8 minutes.
Stir in the rosemary, beans and stock.
Bring to a boil, partially cover and reduce to simmer. Cook for 20 minutes.
Puree in the blender or food processor and return to the washed pot to reheat to serving temperature.
Sprinkle with parsley for garnish.
8 to 10 servings.
There is very little difference between white and black pepper other than the color. The use of white pepper is an aesthetic preference by most chefs because they prefer not to see the pepper grounds in light or cream colored recipes.