Like Simplest Split Pea Soup, this makes the transition from simple to complex quite readily.
- Contributed by Catsrecipes Y-Group
- Source: How to Cook Everything
- Time: at least 1½ hours
- Makes 4 servings
- 1½ cups navy, pea, or other dried white beans, washed and picked over
- about 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
- 1 medium onion, quartered
- 2 tbsp butter or extra-virgin olive oil (optional)
- salt and freshly ground black pepper to taste
- minced fresh parsley leaves for garnish
- Place the beans, stock or water, and onion in a large, deep saucepan or casserole; turn the heat to medium-high.
- When it boils, turn the heat down to medium-low and cover partially.
- Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
- Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
- Reheat, adding more stock or water if necessary to achieve the consistency you like.
- Stir in the butter or oil, season with salt and pepper, garnish, and serve.