Brittany Bean Soup
When chopping the leeks, use only the white and light green parts.
SERVES 6
INGREDIENTS
- 1 pound (16 ounces) dried Great Northern beans
- 1 cup chopped tomatoes
- 2 cups sliced onions
- 2 leeks
- 3 cloves garlic
- 12 cups Potato and Vegetable Broth
- 1 bay leaf
- 2 sprigs thyme
- Salt
- ½ cup cream
- 3 tablespoons butter
- Freshly ground black pepper
Soak the beans overnight in cold water, then drain.
Chop the tomatoes. Thinly slice the onions and finely chop the leeks. Mince the garlic.
In a soup pot, combine the broth and beans. Add the tomatoes, onions, garlic, bay leaf, leeks, and thyme. Bring to a boil, reduce to a simmer, and cook for 1½ hours.
Remove from heat and allow to cool slightly. Discard the bay leaf and thyme stems.
Using a blender or food processor, purée the entire contents of the soup pot. Return it to the soup pot and add salt to taste. Reheat it thoroughly on low.
Remove from heat. Stir in the cream and butter, mixing until the butter melts. Sprinkle with freshly ground black pepper and serve.
