Tarragon-Scented White Bean Soup

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Tarragon-Scented White Bean Soup

 

1 1/4 c. dried navy beans, picked over, rinsed,

soaked over-night in ample water to cover

5 cs. boiling water

1 tbsp. safflower or 1 tbsp. canola oil

1 c. leeks sliced thinly, white and green parts or

1 c. onion, coarsely chopped

2 large carrots, halved lengthwise & cut into 1/2 " slices;

2 large celery rib, finely diced

2 ay leaves

salt to taste

 

Drain and rinse the beans. Place them in the cooker with the water,

oil, leeks, carrots, celery, bay leaves and tarragon. Lock the lid

in place. Over high heat, bring to high pressure. Lower the heat

just enough to maintain high pressure, and cook for 8 minutes. Allow

the pressure to come down naturally, (by turning off heat & allow to

sit until pressure in naturally released) or use a quick-release

method. (Running pressure cooker under cold water to release the

pressure). If the beans are not quite tender, either return to high

pressure for another minute or two or replace lid (but do not lock)

the lid and simmer until the beans are done. Remove the bay leaves

and add salt. (to taste) If the soup is too thin, with slotted spoon,

transfer about 1 cup of the beans to a food processor or blender, and

puree. Stir the puree back into the soup.