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Ingredients: 1 Pound(s) dried great northern beans 5 Cup(s) chicken broth 1 Cup(s) onion; chopped 1 carrot; chopped 1 stalks celery; chopped 4 clove garlic; smashed 2 4 in sprigs rosemary 1 bay leaf 1/2 Cup(s) heavy cream 3 clove garlic; minced 1/2 Ounce(s) extra virgin olive oil Directions: Place beans in large pot. Cover with water and soak overnight. Drain beans and transfer to large saucepan. Add 5 cups chicken broth, onion, carrot, celery, smashed garlic, rosemary sprigs, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are very tender, about 1 hour 15 minutes. If mixture gets too dry, add more chicken broth by 1/4 cupfuls. Drain beans, discarding bay leaf and rosemary sprigs. Return to pot. Stir in cream and minced garlic. Bring mixture to simmer. Transfer bean mixture to processor; add oil and puree until smooth. (Can be made 1 day ahead. Cover and refrigerate.) Contributor: Bon Appetit September 2004 p 65
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