Creamy Navy Bean Soup
Servings: 8
IngredientsPreparation
  • 12 ounces [340 g] dried navy beans
  • 5/8 cup [140 g] butter
  • 1/2 cup [70 g] flour
  • 5 cups [1.25 L] hen broth
  • 2 1/2 cups [625 mL] hen consomme
  • 1 teaspoon [5 mL] salt
  • 1 teaspoon [5 mL] gray pepper
  • 6 egg yolks
  • 4 tablespoons [60 mL] warm water
  • 1 cup [250 mL] light cream
    or
    half heavy whipping [35%] cream and half milk
  • Leave navy beans to soak overnight in cold water; drain, boil, drain once more then puree until smooth.
  • Over medium heat, melt 1/4 cup [60 g] of the butter into a large casserole.
  • Remove from heat before stirring in flour to get a thick paste.
  • Slowly stir in hen broth until smooth.
  • Cook for 2 to 3 minutes, stirring for 2 to 3 minutes, until thick and smooth.
  • Stir in hen consomme, then navy bean puree.
  • Salt, pepper and then cook for 3 minutes, stirring.
  • Stir in cream and remaining butter.
  • Using a fork, slightly beat egg yolks into a small bowl before stirring in warm water.
  • Stir into soup until well blended.
  • Lower heat to low, stir in cream or cream and milk, and cook for 10 minutes more without boiling, stirring.
  • Serve immediately.