Italian White Bean Soup
This Italian white bean soup is a smooth, pale purée enriched at the end with egg yolks and cream. The source specifies haricot or flageolet beans rather than lima or butter beans, and that choice gives a finer, more delicate texture. The vegetables flavor the beans and are then discarded, so the result stays clean and simple. It comes from Emily Waters's Cook's Decameron, a study of Italian dishes.
Instructions
Soak the dried beans in water for 12 hours, then drain them.
Put the drained beans in a stock pot with a little salt, some butter, the carrot, the halved onion, the leeks and the celery. Cover with water.
Simmer until the vegetables are thoroughly cooked and soft.
Drain the beans and vegetables. Throw away the vegetables, since they have given their flavor to the beans.
Purée the beans, adding stock a little at a time until the texture is smooth.
Move the purée to a clean pot and thin it with more stock to the thickness you like. Bring it to a boil, then keep it hot until you are ready to serve.
Mix the egg yolks with the cream and stir the mixture into the hot soup.
Pour the soup into a warm tureen and add some boiled green peas. Fry the croûtons and pass them separately at the table.
Make it personal.
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