Creamy Bean Soup
Recipe Description
* Makes 4 servingsIngredients
- 2 cans 16 oz each cannellini beans, drained
- 14.5 oz can chicken broth
- ½ cup milk
- 2 large egg yolks
- ½ cup grated Parmigiano Reggiano cheese
- ? tsp black pepper
- 1 tbs chopped parsley
- In blender, puree beans and ¼ cup broth.
- In saucepan, bring remaining broth to a simmer.
- Whisk in bean puree, return to a simmer.
- In bowl, whisk milk and yolks.
- Whisk in 1 cup puree mixture into yolk mixture, whisk until smooth.
- Pour yolk mixture into saucepan, cook until hot, but not boiling.
- Stir in cheese and pepper.
- Serve with additional cheese and chopped parsley.
This article uses material from the "Creamy Bean Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
