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Bean Soup




Source of Recipe


Internet


List of Ingredients




1 Tbs. vegetable oil
1 Tbs. Oriental sesame oil
1 small onion, sliced
1 carrot, peeled and sliced
1 celery rib, sliced
2 lbs. canned navy beans, drained
1 tsp. lemon juice
1 tsp. tamari or soy sauce
1-1/2 cups milk
1 egg yolk
1/3 cup sour cream


Recipe



Heat vegetable and sesame oil in a heavy saucepan over medium heat. Sauté onion, carrot and celery 5-7 minutes, stirring frequently, until vegetables are tender. Stir in beans, lemon juice and tamari. Cover and simmer 15 minutes, stirring occasionally. Working in batches if necessary, transfer mixture to a food processor or blender and process until smooth. Return mixture to same saucepan. Stir in milk and salt to taste. Combine egg yolk and sour cream in a mixing bowl and mix thoroughly. Add 1/2 cup soup to sour cream mixture. Whisk vigorously. Whisk sour cream mixture into soup. Reduce heat to low and cook until just heated throughout. Do not boil.