White Bean Soup with Black Pepper Croutons and Truffle Oil

Oxmoor House
This soup is the splurge course. If you can't find truffle oil, drizzle extra-virgin olive oil over each serving.
7 cups


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1 pound dried great Northern beans
2 tablespoons butter or margarine
1 large onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
6 cups chicken broth
2 bay leaves
3 sprigs fresh thyme
1/4 cup white wine vinegar
1 teaspoon salt
White truffle oil or extra-virgin olive oil


Sort and rinse beans; place in a Dutch oven. Cover with water 2" above beans. Bring beans to a boil; cover, remove from heat, and let stand 1 hour. Drain beans; set aside.

Melt butter in Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until golden. Add beans, chicken broth, bay leaves, and thyme; bring to boil. Reduce heat, and simmer, uncovered, 1 hour or until beans are tender, stirring occasionally. Remove from heat. Stir in vinegar and salt. Cool slightly. Remove and discard bay leaves.

Process 3 cups bean mixture in a blender until smooth, stopping to scrape down sides. Stir into remaining soup in Dutch oven. Spoon into soup bowls; top each serving with a Black Pepper Crouton, and drizzle with about 1 teaspoon truffle oil.

Created date

October 2007