Flageolet Bean and Leek Soup
Nutrition
Calories: 399.06 kcalCarbohydrates: 51.12 gProtein: 17.7 gFat: 13.35 gSaturated Fat: 8.06 gCholesterol: 30.8 mgSodium: 28.46 mgFiber: 20.08 gVitamin A: 9.5635 IUCalcium: 171.75 mgIron: 6.31 mg
Ingredients
- 1-1/2 cups dried flageolet beans soaked
- 3 tbsp butter
- 4 medium leeks including an inch of the greens, chopped
- 2 bay leaves
- 6 parsley branches
- 4 sprigs of thyme
- 6 cups Basic Vegetable Stock or water
- Salt and freshly milled white pepper
- 2 to 3 tbsp crème fraiche or cream
- 1/3 cup dry white wine
- Chopped tarragon or chervil
Instructions
- Drain the beans.
- Melt 2 tablespoons of the butter in a soup pot over medium heat. Add two-thirds of the leeks, the aromatics, and 1/2 cup of the stock and stew covered for 5 minutes.
- Add the beans and the rest of the stock and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes. Add 1 teaspoon salt and continue cooking until the beans are completely tender, another 15 to 30 minutes.
- Remove the aromatics, puree 1/2 cup of the beans in some of the broth, then stir the puree back into the soup. Stir in the crème fraîche. Taste the soup for salt.
- Melt the rest of the butter in a small skillet and add the remaining leeks and the wine. Stew covered over medium heat until tender, about 15 minutes. Season with salt and white pepper. Ladle the soup into soup plates, add a spoonful of leeks to each bowl, and garnish with the tarragon.