This a lower-glycemic, higher protein take on the classic
potato-leek soup (vichyssoise). I found it very tasty and satisfying. The white
beans gave it an excellent texture without any of the glueyness of the potato
version. If you've never experimented much with leeks, you should give them a try. They have a unique mild onion flavor.
White Bean and Leek Soup |
White Bean and Leek Soup
3 large leeks
2 15 oz cans white beans, rinsed and drained (or 3 cups
cooked from scratch)
5 cup water or veggie broth
2 bay leaves
1-2 Tbsp olive oil
1 tsp salt
1 tsp lemon pepper or other salt free seasoning
¾ tsp dill weed
½ tsp dried tarragon
½ tsp dried thyme
3 tsp veggie broth powder or bouillon (omit if using veggie
broth instead of water above)
1 Tbsp lemon juice (optional, brightens flavor)
Directions:
Prepping the leeks |
Prep the leeks: Cut off a ¼ inch or so of the scraggly root
end, wasting as little as possible. Cut off 3-4 inches of the dark tops and set
aside. Take the rest of the leek and cut it in half lengthwise, then slice into
very thin half-moons. Separate the layers with your fingers, then place in a
large bowl. Fill the bowl with water and swish around to clean off any dirt
from between the layers. Pour off the water, refill with fresh, and repeat
until you are satisfied with the cleanliness of the leeks. Drain thoroughly.
Sauteing the leeks |
Oil the bottom of a large soup pot. Add the leeks and the
salt and cook over medium heat until tender (but not necessarily brown). This
will take at least 10 minutes, maybe 20.
Making the leek-top broth |
Take the leek tops that you set aside and wash them,
separating the layers. Place them in a saucepan with the water/veggie broth and
bay leaves. Simmer for anywhere from 10-30 minutes, whatever is convenient—I
stopped when the other leeks were done. Strain, and discard the leek tops and
bay leaves.
Add the white beans and remaining seasonings to the large
soup pot. Add the leek-top broth from the saucepan too. Take an immersion
blender and partially puree the soup, leaving a few chunks for texture.
Stir in the lemon juice. Let simmer for a few minutes to
blend flavors, then taste and adjust for salt and other seasonings.
You can serve the soup hot with crackers or
croutons. This soup would also be very
good served in a bread bowl.
White-Bean Leek Soup with crumbled saltine crackers |