white beans soup

2 shallots
2 - 15 ounce cans white beans
2 tablespoons sherry vinegar
1/4 cup olive oil
2 cups milk
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
salt and pepper


Peel the shallots and chop them in a food processor. Drain and rinse the beans completely (use a sieve) and add them along with the vinegar and olive oil to the shallots. Blend until you have a smooth puree. Add the milk, cayenne pepper and cumin and blend again until you have a smooth liquid. If you think it is too thick, add a little water. Add salt and pepper to taste. You can serve these with a little sprig of parsley or other herb to add color