Ingredients

• 1 1/2 lbs dried navy beans
• 3 tablespoons butter
• 3 tablespoons olive oil
• 9 cups chopped leeks
• 6 garlic cloves, minced
• 12 medium carrots, peeled and chopped
• 12 medium celery ribs, chopped
• 9 cups water
• 6 cups rich chicken broth
• 6 cups whipping cream
• 9 tablespoons white wine vinegar
• 2 tablespoons dried marjoram, crumbled
• 1 teaspoon grated nutmeg
• salt & freshly ground black pepper
• snipped fresh chives or minced fresh parsley, for garnish

Instructions

1. Cover beans with cold water and soak overnight; drain well.

2. Melt butter with oil in large saucepan over medium-low heat.

3. Add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes.

4. Stir in beans, carrots and celery; add water and bring to a boil.

5. Reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours.

6. Puree bean mixture in blender or processor, in batches if necessary, until very smooth.

7. Press through sieve into tureen.

8. Stir in stock, cream, vinegar, marjarom and nutmeg.

9. Season well with salt and pepper.

10. Refrigerate until well chilled.

11. Top with chives and parsley and serve.