White Bean Soup with Leeks, Tarragon, and Thyme
Instructions:
- Here, some white beans are pureed to thicken the light, lemony broth. Egg yolks are stirred in just at the very end for a rich, silky fi nish. Makes 6 servings
- 11â„2 cups dried white beans, preferably cannellini beans
- 4 tablespoons (1â„2 stick) unsalted butter
- 2 medium leeks, white and pale green parts only, halved, washed carefully for sand and grit in the inner chambers, and thinly sliced
- 2 celery ribs, thinly sliced
- 2 garlic cloves, minced
- 8 cups (2 quarts) chicken broth
- 2 teaspoons fi nely grated lemon zest
- 2 tarragon sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 2 large egg yolks
- 2 tablespoons lemon juice
- Grated nutmeg for garnish
- Place the beans in a large bowl, cover them to a depth of 2 inches with cool water, and set aside to soak for 12 hours or overnight, changing the water once. Alternatively, place the beans in a large pot, fi ll with water to a depth of 2 inches, and bring to a boil over medium-high heat; cook for 2 minutes, drain, place in a large bowl, cover with cool water to a depth of 2 inches, and set aside to soak for 2 hours.
- Melt the butter in a large saucepan or soup pot set over low heat. Add the leeks, celery, and garlic; cook very slowly, stirring often, until soft, golden, and sweet, but not brown, about 10 minutes.
- Pour in the broth; stir in the lemon zest, tarragon, thyme, and bay leaf. While the soup comes to a simmer, drain the beans in a colander set in the sink and rinse under cool water. When the soup comes to a simmer, add the beans to the pot.
- Cover, reduce the heat to low, and cook slowly, stirring once in a while, until the beans are tender, about 11â„2 hours.
- Discard the bay leaf, tarragon, and thyme sprigs. Remove 2 cups beans from the pot and place them in a large bowl.
- Working in batches, pour the rest of the soup into a large food processor fi tted with the chopping blade or into a large blender; process or blend until smooth, scraping down the sides of the bowl or canister as necessary to make sure everything is pureed. Return the puree to the pan or pot. Alternatively, use an immersion blender to puree the soup directly in the pan or pot.
- Stir the reserved beans, salt, and pepper into the soup; bring to a simmer over medium-high heat, stirring almost constantly. Cook for 5 minutes to thicken slightly.
- Whisk the egg yolks in a small bowl. Whisking constantly, add 1 cup soup to the yolks in a thin, steady stream. Once smooth, whisk this mixture into the pot until smooth; then whisk in the lemon juice, cover, and set off the heat for 5 minutes.
- Do not let the soup boil once the egg yolks have been added to it. For garnish, grate a little nutmeg over each serving.