Dinner Tonight: White Bean And Tarragon Soup Recipe

1. 1

   In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallions and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.

2. 2

   Add the beans and stock and bring to a boil. Add the bay leaves and half the tarragon leaves, turn down to a simmer, and cook for 15-20 minutes until the beans are falling apart. Blend with a stick blender, pass through a food mill, or mash to desired consistency with a potato masher or the bottom of a can.

3. 3

   Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.