Potage Vaudoise

White bean soup

• 2 CUPS BEEF STOCK
• 2 CUPS MILK
• 1 CUP WHITE WINE
• 2 TBSP SEMOLINA
• 3 CLOVES GARLIC, chopped
• 2 SLICES BREAD, cubed
• 1/2 CUP CREAM
• 1 EGG YOLK
• 100 GRAM (GRUYERE) CHEESE, grated
• HANDFUL CHIVES, chopped

• 1 CAN WHITE BEANS (400 gram)
• 2 CUPS CHICKEN BROTH
• 2 ONIONS, chopped
• HANDFUL ROSEMARY LEAVES
• 2 CLOVES GARLIC, chopped
• 50 GRAM GRATED CHEESE

Stir fry the bread cubes and garlic in butter for 5 minutes. Bring the milk and stock to the boil, add the semolina and simmer for 5 minutes. Add the bread mixture and simmer 5 minutes more; puree this mixture. Dissolve the egg yolk in the cream and add this to the soup, as well as the cheese and the wine. Heat the soup to the boiling point, keep stirring. Sprinkle with chives.

Stir fry the onions and garlic in olive oil for 5 minutes. Add the white beans and the broth and simmer for 10 minutes. Puree the soup and reheat it. Add the rosemary leaves and cheese and stir well.

For more bean soup recipes, see also American bean soup, Egyptian bean soup and Italian bean soup.