Butter Bean and Herb Cream Soup

 
6 cups water or vegetable stock
1 lb. butter beans, sorted, and rinsed
1 bay leaf
1/4 cup freshly chopped basil
1/4 cup freshly chopped Italian parsley
2 T. freshly chopped dill
1/2 t. salt
1/4 t. freshly ground black pepper
 

In a large pot, combine the water, butter beans, and bay leaf, and bring to a boil. Reduce the heat to low, cover, and simmer the beans until tender about 1 - 1 1/2 hours. Remove the pot of beans from the heat and remove and discard the bay leaf. Using an immersion blender or food processor, process the beans and their cooking liquid to form a smooth puree. Add the remaining ingredients and process a few times to combine. Taste and adjust the seasonings, if needed.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett