4medium leeksincluding an inch of the greens, chopped
2bay leaves
6parsley branches
4sprigs of thyme
6cupsBasic Vegetable Stock or water
Salt and freshly milled white pepper
2 to 3tbspcrème fraiche or cream
1/3cupdry 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.