Summer Carrot Tarragon White Bean Soup Recipes

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CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL



Creamy White Bean And Carrot Soup With Rosemary Oil image

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 4

Ingredients for white beans and carrots with roasted garlic (see recipe)
1/4 teaspoon additional salt
1 teaspoon rosemary olive oil
4 small sprigs fresh rosemary

Steps:

  • Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
  • Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

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