Creamy Bean Soup

Makes 4 servings

Ingredients

 * 2 cans 16 oz each cannellini beans, drained
 * 14.5 oz can chicken broth
 * ½ cup milk
 * 2 large egg yolks
 * ½ cup grated parmigiano reggiano cheese
 * ⅛ tsp black pepper
 * 1 tbs chopped parsley

Directions

 * 1) In blender, puree beans and ¼ cup broth.
 * 2) In saucepan, bring remaining broth to a simmer.
 * 3) Whisk in bean puree, return to a simmer.
 * 4) In bowl, whisk milk and yolks.
 * 5) Whisk in 1 cup puree mixture into yolk mixture, whisk until smooth.
 * 6) Pour yolk mixture into saucepan, cook until hot, but not boiling.
 * 7) Stir in cheese and pepper.
 * 8) Serve with additional cheese and chopped parsley.

Contributed by:

 * Catsrecipes Y-Group