Bean Soup, or Puree of White Haricot Beans

Ingredients

• 2 cups White haricot beans (dried) (Approx. 1 pint)
• 2 quarts Water or Stock (Approx. 2 liters)
• 1 medium Carrot, peeled and roughly chopped
• 1 medium Turnip, peeled and roughly chopped
• 2 medium Onions, peeled and quartered
• 2 stalks Celery stalks, chopped (Or 1 small head)
• 2 cloves Garlic cloves, crushed (Optional, for French style)
• 1 bunch Bouquet garni (Thyme, Bay Leaf, Parsley stalks)
• 1 piece Ham bone or piece of bacon (For flavor)
• 0.5 cup Heavy cream (Optional, adds richness)
• 1 tbsp Fresh parsley, chopped (Optional)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black pepper (Adjust to taste)
• 1 cup Fried bread or croutons (For serving)

Instructions

1. 1Wash the white haricot beans thoroughly. Place them in a large bowl and cover with plenty of water. Let them soak overnight.
2. 2Drain the soaked beans. Peel and chop the carrot, turnip, onions, and celery. Crush the garlic cloves.
3. 3Put the drained beans into a large stewpan or pot with 2 quarts of fresh water (or stock). Add the prepared vegetables (carrot, turnip, onions, celery, garlic), the bouquet garni, and the ham bone or bacon. Bring to a boil, then reduce heat and let simmer gently until the beans are quite soft.
4. 4Remove the ham bone and the bouquet garni. Pass the beans, vegetables, and liquid through a sieve or use a blender to create a smooth puree. If the soup is too thick, add a little extra stock or water.
5. 5Return the puree to the pot and bring to a gentle boil. Season with salt and pepper. For the optional improvement, heat the cream separately until boiling and stir it into the soup. If using parsley, blanch it briefly in boiling water, chop finely, and stir in.
6. 6Serve hot with fried bread or toasted sippets.