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Leek and White Bean Soup

#1
Cheap and easy to make.

1 large or 2 smaller leeks, thinly sliced
1 clove garlic, crushed
1 floury potato (about 175g) diced
410g can Cannellini Beans, drained and rinsed
600ml hot stock (I made mine with a Stock Pot tub)
Frylight
salt and pepper
chopped parsley

Cook the leeks and garlic in Frylight for 5 minutes. Add the potato, beans, hot stock, and seasoning. Simmer for 20 minutes or until the potatoes are cooked.

Using a slotted spoon, scoop out about a quarter of the vegetables. Puree the rest of the soup with a hand blender and then return the reserved vegetables to the pan. Heat through, check seasoning, sprinkle with chopped parsley.

I have adapted this from a recipe in the Waitrose Christmas Cookbook. It says that it serves two people - I had one and a half bowls at lunchtime today and there is enough for another portion for tomorrow. Really thick and warming and very tasty.
 
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#2
When I came to heat up the second portion I found that it was very thick indeed, so I thinned it down with some milk, and it was even nicer.

I should warn people, though, that if you have a tendency to any windy problems when eating beans you should maybe avoid this one or save it for when you are eating alone!!
 

judimac

Mad old Bat with Attitude
S: 14st5lb
#3
Sounds good, I have all the ingredients I'll give it a go.
 


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