White Bean Velouté Soup

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Los Angeles Times


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1 pound cannellini beans

2 tablespoons butter

1/2 cup finely chopped carrots

1 cup finely chopped leeks

1/2 cup finely chopped celery

1 teaspoon finely chopped thyme leaves, divided

8 cups chicken broth

1 teaspoon salt

1/4 teaspoon white pepper, or to taste

1/2 cup grated Gruyère cheese

2 tablespoons whipping cream

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