WHITE BEAN SOUP

3 cups dry white beans (navy, marrow or Great Northern)

8 cups chicken stock

1 tablespoon olive oil

1 onion, finely minced

1 carrot, finely chopped

2 leeks, finely chopped, including some green

¼ pound lean salt pork or 1 ham bone

Sachet d´ épice:

1 cup pared turnip, cubed ½ inch, optional

1 cup shredded green cabbage, optional

4 sprigs parsley

2 leafy celery tops

2 bay leaves

salt to taste, if desired

¼ teaspoon freshly ground white pepper

2 tablespoon soft butter

2 tablespoons chopped parsley or chives, to garnish

Soak beans overnight in water to cover 2 to 3 inches above beans, to allow for absorption. Drain the beans, discard the water and cook. Or, if time is a factor, the beans may be quick-soaked by covering them with water and bringing to a boil for 2 minutes. Set aside and allow soaking for 1 hour. Drain and discard the water.

Put beans into a large (5 to 6 quart) soup pot, covering with the 8 cups of chicken stock.

Pour the olive oil into a medium skillet and add the onion, carrot and leeks. Cover and cook over medium heat until vegetables are soft and translucent, about 8 minutes. Stir frequently. Set aside in the skillet.

Meanwhile blanch the salt pork or ham bone in 2 cups of water in a small saucepan over medium heat. Simmer uncovered for 10 minutes. Drain and set the pork aside.

Add the vegetables and blanched salt pork or ham bone and the sachet to the pot. Bring to a boil, lower heat, partially cover and simmer for 2 hours, By then, the beans and vegetables should be tender

Discard the salt pork or ham bone and the sachet.

Drain the beans and vegetables through a colander or sieve and reserve the stock. Puree the bean mixture in a food processor (with 1 or 2 tablespoons of stock). Return the pureed beans to the pot and add enough of the stock to make the soup the consistency of heavy cream.

Taste and season with salt and pepper.

Return the pot to the stove and bring to a simmer over moderate heat. Cook until hot and steaming. Remove the pot of soup from the heat and swirl in the 2 tablespoons of butter.

Ladle the soup into a large tureen garnished with parsley or chives.

Makes 8 servings.