White bean puree soup

1. Stage

The beans should be soaked in water overnight. Then boil them until they are ready. Do not salt! Drain the water in which the beans were boiled, throw them in a colander.

2. Stage

While the beans were boiling, I put the broth to cook at the same time. I had a vegetable broth. For the broth I took an onion, garlic, bay leaf, black pepper, carrots, and half a stalk of celery (the other half will go into soup). After boiling, I boiled the broth for 20 minutes. You can make either chicken or vegetable broth, your favorite.

3. Stage

Now let's deal directly with the soup. Peel the onion, dice it, peel the garlic, chop it.

4. Stage

Grate carrots on a coarse grater, half a stalk of celery also grate on a coarse grater.

5. Stage

Heat olive oil in a frying pan, add onion and garlic. Fry, add carrots and celery. Braise for about 10 minutes until vegetables are ready. Put 2/3 of beans into a saucepan, add cooked vegetables and a little broth.

6. Stage

Puree everything with a blender until smooth, homogeneous consistency.

7. Stage

Add to the bean puree cream, the remaining beans, salt, pepper, chaber, the remaining broth (look at the consistency, you may need less). Put the pot with the soup on the gas, bring the soup to a boil and immediately turn it off. Add finely chopped parsley. It remains only to make croutons. You can make them from ciabatta or from baguette, as I did. The croutons can be made in a frying pan and fried in olive oil. I, on the other hand, made them in a toaster. If you like, you can rub garlic on the croutons. Pour the soup into bowls, put the croutons in it, decorate with parsley sprigs and serve!