Bean and Leek Soup
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large leeks
- 1 tablespoon unsalted butter
- 1 tablespoon oil, shaken with
- 5 tablespoons water
- 2 large head broccoli, broken into florets
- 2 3⁄4 cups gravox real beef stock or 2 3/4 cups chicken stock
- white pepper, to taste
- 1 1 cup romano beans or 1 cup broad bean, rinsed
- chopped basil or parsley, to serve
directions
- Discard roots and most of the green from leeks. Split lengthwise, and then wash, chop and allow to dry.
- Heat butter and oil mixture in a large saucepan. Add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.
- Add broccoli and stir-fry until bright green. Add stock and bring to boil. Reduce heat and season. Simmer for 30 minutes, adding more water as required. Reserve spoonfuls of beans to serve.
- Strain vegie and stock mixture into a bowl, reserving liquid. Blend cooked vegies and beans. Add 2 ladles of reserved liquid and puree until smooth. Add remaining liquid and blend, adding a little extra stock if soup is too thick. Reheat soup and serve topped with reserved leeks and beans, and chopped herbs.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.