Butter Bean And Herb Cream Soup (non-dairy creamed soup)

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Butter Bean And Herb Cream Soup

 

6 cups water or vegetable stock

1 pound butter beans, sorted, rinsed

2 minced garlic cloves

1 bay leaf

1/4 cup freshly chopped basil

1/4 cup freshly chopped Italian parsley

2 tablespoons freshly chopped dill

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

In a large pot, combine the water, butter beans, 2 minced garlic cloves, and bay

leaf, and bring to a boil. Reduce the heat to low, cover, and simmer the beans

until tender about 1 to 1 1/2 hours. Remove the pot of beans from the heat and

remove and discard the bay leaf.

Using an immersion blender or food processor, process the beans and their

cooking liquid to form a smooth puree. Add the remaining ingredients and process

a few times to combine. Taste and adjust the seasonings, if needed.

Serves 6.