Dinner Tonight: White Bean And Tarragon Soup Recipe

• 3 14-oz cans white beans, drained and rinsed
• 3 bay leaves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 5 scallions, roughly chopped
• 1 medium-sized carrot, peeled and finely chopped
• 1 clove of garlic, finely chopped
• 4 cups chicken or vegetable stock
• 1/4 cup fresh tarragon, roughly chopped

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

white beans, bay leaves, butter, olive oil, scallions, carrot, clove of garlic, chicken, fresh tarragon

Taken from www.seriouseats.com/recipes/2009/02/dinner-tonight-white-bean-and-tarragon-soup-recipe.html (may not work)