White Bean Soup with Chile Oil

White Bean Soup with Chile Oil is a pleasant riff on a basic white bean soup. The Chile Oil, which is very easy to make, punches up the flavor of the dish.


White Bean Soup with Chive Oil
(Adapted from recipe courtesy of Epicurious, November 2012)

Makes 6 servings

2 cups dried Great Northern beans, rinsed and picked over
3 Tbsp extra-virgin olive oil
1 large onion, chopped
1 cup chopped leeks (white and pale green parts only)
1 large tomato, halved, seeded, and chopped
½ cup chopped carrots (about 2 medium)
½ cup chopped celery (about 2 medium)
8 garlic cloves, coarsely chopped
11 cups low-sodium chicken broth
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
½ cup half-and-half
Kosher salt
Freshly ground black pepper

Chive Oil for drizzling (see recipe below)

Put the beans in a large pot, add enough water to cover the beans by 2 inches and let soak overnight. Drain.

Heat olive oil in a large pot over medium heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium low, cover, and simmer stirring occasionally, until the beans are very tender, about 1 hour.

With an immersion blender, puree the soup until smooth. Return the soup to the pot and add half-and-half. Season to taste with salt and pepper. Spoon into bowls and top with grated parmesan cheese and a drizzle of Chive Oil.

Chive Oil

1 bunch fresh chives
½ cup canola oil
1/8 tsp sea salt
Freshly ground black pepper

Blanch and ice bath the chives. Drain the chives and wrap them in a paper towel. Squeeze out excess water.

Put chives in a blender or food processor with the remaining ingredients and blend for 2 minutes. Strain through a fine mesh sieve Transfer oil to a plastic squeeze bottle.

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