Leek and butter bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Leeks |
| 5 | Z dried butter beans | |
| 1 | dash | White wine vinegar |
| Vegetable stock | ||
| Lemon juice | ||
| Fresh chopped parsley | ||
| Black pepper | ||
Directions
Soak beans in water overnight, boil until fairly tender (about 1½ hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste.
Posted to recipelu-digest by "bunny" <layla696@...> on Feb 27, 1998