White Bean Puree
|Dried white navy beans||1 Pound, rinsed and soaked|
|Carrot||1 , scrubbed|
|Onion||1 , peeled|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Chopped fresh chives||2 Tablespoon (For Garnish)|
In stockpot, bring beans, carrot, onion, and bouquet garni to a boil in enough cold water to cover, and simmer for 1 1/2 to 2 hours or until beans are tender.
Drain, remove bouquet garni, carrot, and onion and place beans in food processor and puree.
Place in saucepan over low heat; add butter and cream and blend.
Heat until wanned through; garnish with chives and serve immediately.