Creamy Bean Soup
"From Family Circle Magazine. This is really easy and really good."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 (16 ounce) cans drained cannellini beans
- 1 (14 ounce) can vegetable broth
- 1⁄2 cup milk
- 2 large egg yolks
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄8 teaspoon black pepper
directions
- In a food processor combine beans and 1/4 cup broth.
- In a saucepan, heat remaining broth to a simmer over medium heat.
- Whisk in bean puree.
- Return to simmer.
- In a bowl, mix milk and yolks.
- Whisk in 1 cup of puree into milk stir until smooth.
- Pour milk/puree into the saucepan.
- Cook until hot, about 3 minutes, do not let boil.
- Stir in cheese and pepper.
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RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.
