Cream of Leek and White Bean soup ~ and chive oil
So we are through the Christmas holidays, an inch more on our waists and the kitchen fridge heaving with the half eaten left overs from the big family dinners and boxing day party platters.
Here is a simple soup: velvety and comforting enough to sooth any seasonal colds (as well as hangovers at that).
2 leeks, sliced and washed
1 small onion, chopped
2 garlic cloves, chopped
50g of unsalted butter
1 large cup of cannelloni beans (or borlotti, or kidney beans) softened or tinned.
4-5 cups of vegetable stock
A bay leaf
Spring of rosemary
Salt and pepper for seasoning
1 cup of single cream (optional)
Start by melting the butter and frying off the onion and garlic until caramelised then add the leeks, stirring until soft. Add the bay leaf and rosemary. Pour in the stock and bring to the boil before adding the beans. Season to taste. Allow the soup to simmer with the lid on, for about ten minutes or until the beans are starting to disintegrate.
Let the soup cool so that it is blendable in a food processor or with a liquidizer. When you are ready to serve, reheat to serving temperature, take off the heat and add the single cream at the last minute. Serve with a drizzle of chive oil (or a topping of fresh chives).