Carrot and White Bean Soup

James Carrier
Notes: You can prepare through step 4 up to 1 day ahead; cool, cover, and chill. Continue with step 5 just before serving or packing.

Yield:

Makes 2 1/2 quarts; 6 to 8 servings

Recipe from

Nutritional Information

Calories 252
Caloriesfromfat 8 %
Protein 15 g
Fat 2.3 g
Satfat 0.3 g
Carbohydrate 43 g
Fiber 4.7 g
Sodium 101 mg
Cholesterol 0.0 mg

Ingredients

1 head garlic (3 1/2 to 4 oz.)
About 1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
Salt and pepper
1/2 cup dry white wine
3 cans (14 1/2 oz. each) fat-skimmed chicken broth
1/4 teaspoon saffron threads, crumbled, or 1/8 teaspoon powdered saffron
2 1/2 pounds carrots, peeled and cut into 1/2-inch chunks
2 cans (15 oz. each) small white beans, rinsed and drained
1/4 cup dry sherry

Preparation

1. Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.

2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.

3. Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes. Add roasted garlic.

4. In a blender or food processor, whirl mixture, in batches, until smooth.

5. Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes. Add more salt and pepper to taste.

Note:

December 2002