Soup - Creamy White Bean Harvest 

Don't forget that you can thicken soups with a Buerre Manie at the end.

Soak overnight:
1 lb white beans in
1 T salt and covered generously with water

In 8 qt pot saute until softened and richly flavored:
2 or 3 yellow onions
a few carrots
a couple of parsnips
in 1 stick unsalted butter
and a good sprinkle of salt

Add the rinsed beans and milk to cover them. And add a whole garlic bulb (nicked to allow the flavor to come out.) Boil a while until they are just barely beginning to soften.

Then add:
1 diced butternut squash (Roast in the oven for 15 minutes or so to make it easier to peel.)
Add more salt and pepper and a bit of ground cloves to taste.

When everything is soft bring soup to a boil and add:
1 oz white flour stirred together well with
1 oz soft unsalted butter (A buerre manie)
Stir until soup is as thick as you want it.

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