Monday, February 27, 2012

Creamy White Bean Soup...





It's been, what we consider, "chilly" here on island the past few weeks... so needless to say, we've been feeling like we are catching a little cold.

Really... it's still in the 70's and we seem to get sick.

I have absolutely no idea what we are going do do when we move to a new duty station. Anywhere we go we are going to have a major climate shock!

We will literally be bundled up when it hits below 80 degrees... I kid you not.

So, soup was gladly welcomed for dinner.

I have never pureed a soup before... honestly, I was a little scared to blend hot liquids and I haven't wanted to take that extra step and dirty another appliance that would need washing.

Wow... I sound like a scaredy cat and a lazy bum...

Anyway, it was totally worth it. Just be careful when blending hot liquids. You don't want the blender lid on tight. Leave it oh so very slightly ajar.... and pulse quickly, so the liquid doesn't rise and erupt out of the blender. I am totally NOT up for cleaning up soup all over my kitchen counters and cabinets... and I'm willing to guess you are with me on this one!

Head on over to Tidy Mom where I am linking this comforting soup up for SoupaPalooza, which starts tomorrow!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset


Creamy White Bean Soup

  • 2 Tablespoons Olive Oil
  • 1 Small Yellow Onion, Diced
  • 2 Stalks Celery, Diced
  • 2-3 Cloves Garlic, Minced
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Dried Thyme
  • 3 Cans (15.8 OZ) Great Northern Beans, Rinsed
  • 1 Carton (32 OZ) Low Sodium Chicken Broth
  • 1 Cup Half & Half
In a large Dutch oven, heat the olive oil on medium heat. Once heated, saute the onion, celery, and garlic until softened. Do not brown. Add the seasonings, then gently stir in the beans. Pour in the chicken stalk and bring to a simmer. 

In a blender, add the soup and carefully puree, in batches. Make sure to fill the blender no more than half way and hold the lid slightly ajar, so the heat releases. Pulse the soup on low until it is smooth. Pour the batches into a large bowl, then back into the Dutch oven. Add the half & half, adjust the seasonings, and heat through on low.  Makes 6-8 servings. Serve with a loaf of french bread and/or salad.

Enjoy!

5 comments:

  1. Such a warm and comforting soup!!

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  2. The temps go above 50 here and people are wearing flip flops and shorts! Sounds like a yummy soup. I didn't make many soups this winter. I'll have to work on that next winter.

    ReplyDelete
  3. Bean soup is a favorite of mine. Thanks for the reminders/tips about hot liquids in the blender:) Try not to get too cold there in Hawaii, Emily;)

    ReplyDelete
  4. Dis one is interesting :)

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