Cooking Camp 2018

2 T of Brummel and Brown Butter
1 Onion
2 Carrots peeled and chopped (about 1 cup)
2 Garlic cloves, chopped
1 (15 oz can) of Cannellini (white) beans, drained and rinsed
1(28 oz) can crushed tomatoes
3 C of Vegetable broth
1 Bay Leaf
2 t minced fresh rosemary
1/2 t red pepper flakes
3/4 t salt
1/2 t freshly ground black pepper
2/3 heavy cream
Zest of 1 lemon
Melt butter in a large soup pot on med-high. Add the onion, carrots and garlic and cook until the vegetables are tender, about 4 mins. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon of the rosemary and red pepper flakes. Bring soup to a boil over high heat, cover and reduce to simmer for 30 minutes.
Once the soup is cooked, remove bay leaf,  place in blender,  (in small batches) and puree. Be carefull to vent soup in the blender as it is hot. Place back in soup pot and keep warm over low heat.
Season withsalt and pepper.
 
Whipped Cream(optional)
In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining teaspoon of Rosemary, dollop each bowl of soup with the lemon-rosemary whipped cream OR warm heavy cream in microwave for 20 seconds( if cream is not warm it will curdle when you pour it into the hot soup) and pour into soup, mix in lemon zest and rosemary and stir. Serve immediately.