Creamy White Bean Soup
Heat oil in a large pot over medium. Add onion, potato and garlic and cook 5 minutes, until softened and slightly browned. Stir in broth and rosemary, increase heat to high and bring to a boil.Advertisement
Once boiling, stir in beans. Reduce heat to medium and simmer 10 minutes, or until potato is tender.
Stir in lemon juice and puree with an immersion blender until smooth. Stir in heavy cream and ladle into bowls. Drizzle with a little olive oil and sprinkle with cracked black pepper. Makes 7 cups.