Cold Bean Soup


1 cup dry white beans
2 tablespoons butter
1 stalk celery, chopped
2 onions, peeled and chopped
5 cups chicken stock (less if beans aren't drained)
3 cloves garlic, minced
Salt and pepper
2 egg yolks
1/2 cup sour cream
4 tablespoons chopped summer savory and/or parsley
Sliced tomato or chopped parsley


Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Melt butter in soup kettle, and saute celery and onions until soft, but not brown. Add stock, beans, and garlic. Cook, uncovered, 1-½ hours or until beans are tender. Press through food mill. Add salt and pepper to taste. Beat egg yolks and stir in sour cream. Add ½ cup hot soup to egg and cream mixture and stir until blended. Return mixture to kettle, stirring constantly. If soup is thicker than desired, thin with milk. Remove from heat and add herbs. Chill. Garnish with tomato or additional parsley.


Serves 4-6

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