Creamy White Bean And Pea Soup

Ingredients

• 1 lb white beans
• 4 cups white stock
• 1 carrot
• 1 onion
• 2 leeks
• 1 stalk celery
• 2 tbsp butter
• Salt to taste
• 3 egg yolks
• 1 cup heavy cream
• 1 cup green peas
• Fried croutons

Method

1. 1 Soak white beans in water for 12 hours.
2. 2 Simmer beans with carrot, onion, leeks, celery, butter, salt, and water until vegetables are tender.
3. 3 Remove vegetables, drain beans, and pass through a sieve, diluting with stock.
4. 4 Combine bean puree with remaining white stock in a pot; keep hot in a bain-marie.
5. 5 Whisk egg yolks into cream, then stir into the hot soup.
6. 6 Serve soup in a warm tureen with boiled peas and croutons on the side.