Cannellini-And-Leek Soup With Sourdough Breadcrumbs Recipe

Name: Cannellini-And-Leek Soup With Sourdough Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3/4 cup fresh sourdough breadcrumbs; 3 tablespoons finely chopped almonds; 1/8 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil; 2 cups thinly sliced leeks; 2 garlic cloves, minced; 1/4 teaspoon dried crushed red pepper; 1 1/2 teaspoons kosher salt, divided; 2 (15-ounce) cans cannellini beans, rinsed and drained; 2 1/2 cups unsalted chicken stock; 1/2 cup half-and-half; 1 teaspoon sherry vinegar; 2 tablespoons chopped fresh chives

Servings: persons

2 tablespoons unsalted butter
3/4 cup fresh sourdough breadcrumbs
3 tablespoons finely chopped almonds
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups thinly sliced leeks
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons kosher salt, divided
2 (15-ounce) cans cannellini beans, rinsed and drained
2 1/2 cups unsalted chicken stock
1/2 cup half-and-half
1 teaspoon sherry vinegar
2 tablespoons chopped fresh chives

1
Melt butter in a nonstick skillet over medium-low heat until foamy. Stir in breadcrumbs and almonds; cook 10 minutes or until toasted, stirring frequently. Stir in 1/8 teaspoon each salt and black pepper.
2
Heat olive oil in a large saucepan over medium heat. Add leeks, garlic, red pepper, and 1 teaspoon salt; cook 7 minutes or until leeks soften, stirring occasionally.
3
Add beans and stock; increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat, and puree with an immersion blender until smooth. Stir in half-and-half, vinegar, and remaining 1/2 teaspoon salt. Divide soup among 6 serving bowls; sprinkle with toasted breadcrumb mixture and chives.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3/4 cup fresh sourdough breadcrumbs, 3 tablespoons finely chopped almonds, 1/8 teaspoon kosher salt, and more.

Yes, Cannellini-And-Leek Soup With Sourdough Breadcrumbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cannellini-And-Leek Soup With Sourdough Breadcrumbs

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