Spring Soup Does Double Duty

Spring is the cruelest season for menu planning. One day it's 42 degrees, the next it's 72. What's a cook to do?

On a cold day, you might want something filling and hearty, like a beef stew or a white bean soup, but the next day, when it's hot, you might lean towards something lighter. Fortunately, just by using your freezer you have the perfect solution to spring menu-planning dilemmas.

Because soups and stews actually taste better when you make them ahead of time and let the flavors meld in the freezer, the simple white bean soup recipe I share today does double duty as a stick-to-your ribs main course or a lightened up sauce for a piece of fish. To make a great fish sauce, all you have to do is bring chicken stock to a boil and whisk it into the hot soup to thin it. Spoon the sauce into a bowl and top with the fish. Served with a hunk of fresh bread, there's no nicer meal for a beautiful spring day.

Marcus's White Bean Soup
4 servings

2 cups dried Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 1/2 cups (or more) chicken stock
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup heavy cream

1. Place beans in a large pot and cover with water, allow to soak overnight, then drain the beans.

2. Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery, garlic, and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
   
3. Working in batches, puree 80% of the soup in a blender until smooth. Set aside the remaining 20%.

4. Return pureed soup to the pot. Add 1/2 cup heavy cream. Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper.