- 1/4 pound [113 g] butter
- 2 large onions, chopped
- 2 celery stalks, chopped
- 2 leeks [white parts only], chopped
- 3 cloves garlic, minced
- 6 pounds [2.7 kg] white beans [soaked until swollen]
- 1 [28-ounce / 796-mL] can tomatoes
- 1 piece salt pork
- 1 bouquet garni
- 13 1/2 gallons [50 L] white stock or water
- Salt and pepper, to taste
- 2 cups [500 mL] cream 15% m.s.g.
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- Lightly brown together chopped onions, celery and leeks along with minced garlic into hot butter.
- Mix in soaked drained white beans, tomatoes with juice, salt pork and bouquet garni.
- Moisten with white stock or water, then season soup.
- Boil to soften all vegetables
- Strain through a sieve, pressing.
- Stir in cream, reheat over low heat if needed, and serve.
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