Cream of White Bean Soup

1. 1

   Cut off and discard the green parts of the leeks and wash the rest well, particularly in between the leaves.

2. 2

   Cut into thin slices and saute in oil in a large saucepan until soft.

3. 3

   Add the drained beans and the stock.

4. 4

   Bring to the boil, remove the scum, cover, and simmer gently over low heat until the beans are very soft and almost falling apart, adding water if necessary.

5. 5

   This may take 1 1/22 hours.

6. 6

   Season to taste with salt and pepper, and simmer for a few minutes longer.

7. 7

   Then blend to a puree in a food processor, return to the pan, add enough water if necessary to have a light, creamy texture, and bring to the boil again.

8. 8

   Serve hot.

9. 9

   Add 2 skinned and chopped tomatoes and 1 tablespoon tomato paste at the start of the cooking.

10. 10

    This gives the soup a soft-pink color.

11. 11

    Add the juice of 12 lemons, and sprinkle chopped parsley and a little extra-virgin olive oil over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.