Wine-Braised Leek and White Bean Soup
 
 
A hearty white bean soup topped with wine-braised caramelized leeks.
Yield: 6 servings
Ingredients
  • 1½ cups dried flageolet or white beans, soaked
  • 3 tbsp butter
  • 4 medium leeks, cleaned and chopped
  • 2 bay leaves
  • 6 parsley branches
  • 4 sprigs of thyme
  • 6 cups vegetable broth
  • salt and black pepper, to taste
  • 2-3 tbsp creme fraiche
  • ⅓ cup white wine
Instructions
  1. Melt two tablespoons of the butter in a large Dutch oven or soup pot over medium heat. Add in two thirds of the leeks, the bay leaves, parsley, thyme, and ½ cup of the broth. Cook covered for 5 minutes. Add in the beans and the rest of the broth. Bring to a boil. Lower heat to a simmer and cook, partially covered, for 45 minutes. Add 1 tsp salt and continue to cook until the beans are tender, about 15-30 minutes. Remove from the heat and puree to desired consistency. Stir in the creme fraiche and season to taste with salt and black pepper.
  2. Meanwhile, melt the rest of the butter in a small skillet and add the remaining leeks along with the wine. Stew covered on medium heat until tender, about 15 minutes. Season to taste with salt and black pepper.
  3. Divide the soup among serving bowls and top with dollops of the leeks. Serve warm.
Notes
Recipe from Vegetarian Cooking For Everyone
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/03/wine-braised-leek-and-white-bean-soup.html