Italian White Bean Soup

• 1 pound dried white beans (haricot or flagelot, not lima or butter beans)
• Salt
• Butter
• 1 carrot
• 1 onion, halved
• 2 leeks, in chunks
• 1 stalk celery
• Chicken or veal stock
• 3 egg yolks
• 1 cup cream
• Peas, boiled
• Croûtons

Ingredients for 5 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak beans in water for 12 hours, then drain them.

2. 2

   Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.

3. 3

   Cover with water, and simmer until the vegetables are well cooked.

   Stovetop
4. 4

   Drain the beans and vegetables, discarding the vegetables.

5. 5

   Purée the beans, adding stock as necessary to get a smooth consistency.

6. 6

   Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.

   Stovetop
7. 7

   Combine the egg yolks with the cream, and add this to the soup.

8. 8

   Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.