Update my dinner status, I'm making this tonight.
32 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 cups dried Great Northern beans
- 3 tablespoons olive oil
- 1 large Vidalia onion, chopped
- 1 leek, white and pale green parts only, chopped
- 1 large tomato, seeded and chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 6 clovws garlic, chopped
- 4 ounces bacon, diced
- 2 quarts vegetable (or chicken) stock, plus more if needed
- 1 tablespoon fresh thyme, chopped
- 1/2 cup heavy cream
- Coarse salt, to taste
- Fresh ground black pepper, to taste
Preparation
Place beans in a large pot with enough water to cover beans by 2 inches, soak overnight. Drain beans. Using a large saucepan over medium-high heat, heat the oil. Saute onion, leek, tomato, carrots, celery, garlic and bacon, stirring frequently, until vegetables are tender, about 6 minutes. Add beans, vegetable stock and thyme. Bring soup to boil, reduce heat to medium low. Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
Using a blender or a food processor fitted with a blade attachment, working in batches, puree soup until smooth. Return soup to pot. Add cream and if needed, additional stock to thin soup. Season with salt and pepper.
