• 1 Tbs. vegetable oil
• 1 Tbs. Asian sesame oil
• 1 small onion, sliced
• 1 carrots, peeled and sliced
• 1 celery rib, sliced
• 2 lbs. canned navy beans, drained
• 1 tsp. lemon juice
• 1 tsp. tamari or soy sauce
• 1-1/2 cups milk
• 1 egg yolk
• 1/3 cup sour cream

Heat vegetable and sesame oil in a heavy saucepan over medium heat. Sauté onion, carrot and celery 5-7 minutes, stirring frequently, until vegetables are tender. Stir in beans, lemon juice and tamari. Cover and simmer 15 minutes, stirring occasionally. Working in batches if necessary, transfer mixture to a food processor or blender and process until smooth. Return mixture to same saucepan.

Stir in milk and salt to taste. Combine egg yolk and sour cream in a mixing bowl and mix thoroughly. Add 1/2 cup soup to sour cream mixture. Whisk vigorously. Whisk sour cream mixture into soup. Reduce heat to low and cook until just heated throughout. Do not boil.

Per serving: calories 460, fat 15.9g, 31% calories from fat, cholesterol 74mg, protein 21.5g, carbohydrates 60.0g, fiber 12.1g, sugar 17.6g, sodium 174mg, diet points 8.6.

Dietary Exchanges: Milk: 0.4, Vegetable: 1.0, Fruit: 0.0, Bread: 3.2, Lean meat: 0.0, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Chianti, Chenin Blanc, or Fumé Blanc.