Ingredients
- 9 medium-sized carrots
- 1 medium-sized yellow onion
- 3 stalks of celery
- 1 stick (4 ounces) of unsweetened butter
- ¾ cup dried white beans, preferably little haricot beans
- 6 cups chicken or veal stock
- 1 cup milk or light cream
- Nutritional Information
Nutritional analysis per serving (4 servings)
565 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 10 grams dietary fiber; 17 grams sugars; 21 grams protein; 77 milligrams cholesterol; 656 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
- Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
- Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
- Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
- Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
- Serve immediately, with a pat of butter in each soup plate.
- Garnish soup, if desired, with a little chopped parsley or chopped dill.
1 hour 20 minutes
Dining and Cooking