The Culinary Institute of America and The National Association for the Specialty Food Trade
White Bean Soup with Pumpkin Seed Oil
| Ingredients | Amount |
|---|---|
| Olive oil | 2 ounces |
| White onion, medium dice | 1 small |
| Leek, trimmed and halved lengthwise, ¼-inch slices | 1 |
| Fennel, medium dice | 1 bulb |
| Celery, medium dice | 1 stalk |
| Garlic, thinly sliced | 2 cloves |
| 1 cheesecloth sachet containing: 6 sprigs thyme, 6 parsley stems, 2 bay leaves, 10 black peppercorns | |
| Great Northern or other white beans, soaked in water 8 hours, drained | 2 cups |
| Chicken or mushroom stock | 1 quart |
| Heavy cream | ¼ cup |
| White wine | ¼ cup |
| Salt and freshly ground white pepper | to taste |
| Pumpkin seed oil | 1 Tbsp. |
Method
- Heat a 4-quart pot over a medium burner. When hot, add the olive oil; onion, leek, fennel, celery and garlic. Sweat the ingredients for 10 minutes, stirring often.
- Add the beans, stock and sachet. Bring the mixture to a low simmer and cook for 1 hour, or until the beans are tender. Remove and discard the sachet.
- While the beans are cooking, heat a medium sauté pan over a medium high heat. Add the olive oil. When the oil is hot, add the sliced leek and sage, season with salt and freshly ground white pepper, and sweat the ingredients for 3 minutes. Add the white wine and cook until nearly all the liquid has cooked out. Remove the pan from heat and set it aside.
- Blend the soup to a smooth and even consistency, return it to the pot and stir in the cream. Season with salt and freshly ground white pepper.
- Ladle the soup into warm bowls and garnish with a drizzle of the pumpkin seed oil just before serving.