Creamy White Bean And Carrot Soup With Rosemary Oil

Preparation

1. Step 1

   Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining ¼ teaspoon salt.

2. Step 2

   Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl ¼ teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.