Yield: 6 servings
|1 cup||Dry navy beans|
|1 x||Medium onion, chopped|
|1 x||Stalk celery; leaves chopped|
|½ cup||Milk or half-and-half|
|¼ teaspoon||Black pepper|
|½ teaspoon||Dried marjoram|
|1 x||Chopped chives or parsley-|
|1 x||Medium carrot, diced|
|2 cups||Chicken broth|
|2 tablespoons||Chopped fresh parsley|
|¼ teaspoon||Ground nutmeg|
|1 x||For garnish.|
Place beans in a large sauce pan with water. Bring to a boil; cook 2 min. Remove from heat; cover and let stand one hour. Add onion, carrot and celery. Simmer until beans are tender, about 2 hours.
Drain, reserving ¼ cup liquid. Whirl beans in blender or food processor, a few cups at a time, adding a little of the reserved cooking liquid as needed, until mixture is smooth. Add broth, milk and seasonings. Cover and chill. Garnish with chives or parsley before serving. Or serve hot with splash of fresh lime juice or sherry.