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Mains, Soups

White bean veloute soup

White bean veloute soup
Robert Gauthier / Los Angeles Times

The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you'd see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes more inventive -- chestnut-celeriac with foie gras and cacao, ... Read more

Total time: 2 hours, 45 minutes plus overnight soaking | Serves 6
  • 1 pound cannellini beans
  • 2 tablespoons butter
  • 1/2 cup finely chopped carrots
  • 1 cup finely chopped leeks
  • 1/2 cup finely chopped celery
  • 1 teaspoon finely chopped thyme leaves, divided
  • 8 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper, or to taste
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons whipping cream

Step 1Soak the beans in water overnight. Drain.

Step 2Heat the butter in a large, heavy-bottomed stockpot until melted. Add the carrots, leeks and celery and saute over medium-low heat 10 minutes, stirring occasionally, until tender but not browned.

Step 3Stir in one-half teaspoon thyme. Add the beans to the pot along with the chicken broth. Bring to a boil. Reduce the heat to a simmer. Simmer, partially covered, until the beans are tender, about 2 hours. Add additional water while cooking, if necessary, to keep beans covered. Season with salt and pepper.

Step 4Puree the soup in a food processor in batches until smooth, then return it to the pot and add the cheese. Heat the soup over low heat, stirring, until the cheese is just melted. Stir in the whipping cream, then remove from heat.

Step 5Adjust the seasoning if necessary. Spoon into bowls to serve. Garnish each serving with a sprinkle of the remaining thyme.


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