2 cups great northern dried white picked over rinsed
0.5 cup half-and-half
1 cup leeks white green chopped ( and pale parts only)
11 cups low-salt chicken broth homemade canned as needed
3 tablespoons olive oil
1 large onion chopped
18 servings salt and pepper black freshly ground
1 large tomatoes halved seeded chopped
Equipment
ladle
pot
blender
Directions
Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight.
Drain.
Heat the olive oil in the same pot over medium-high heat.
Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes.
Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.
Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.
