French White Bean & Leek Soup
Brooke Duch
ingredients
Soup- 1 cup onion, chopped
- 3 leeks, chopped (white section only)
- 2-3 cloves garlic, minced
- 1 Tbsp. olive oil
- 15 oz. white beans
- 2 Yukon gold potatoes peeled (1/2-inch cubes)
- 1/2 tsp. dried thyme
- 3-4 cups veg. or chicken broth
- 1 cup skim milk
- 1/4 cup fresh parsley or watercress, chopped
- 2 tsp. lemon juice
- salt & pepper
- fresh chives to garnish
- (may add several slices of bacon if desired)
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- broil & serve with soup
directions
- 1
In a large saucepan sauté onions, leeks and garlic in oil for 5 minutes over med-high heat. Add beans, potatoes, 1/4 tsp. thyme and 1 1/2 cups broth. Simmer 20 minutes or until potatoes are tender, stirring occasionally; then puree. When smooth, return to saucepan and add remaining broth and milk; heat through. Add water or broth to reach desired thickness.
- 2
Stir in chopped parsley, lemon juice, remaining thyme and salt & pepper. Garnish with chives.
notes
Per 1 cup serving Cal: 310 Fat: 4.8 g Carbs: 56 g Protein: 16 g Fiber: 8 g Iron: 5.5 mg Calcium: 318 mg
Source: Cooking Lt.
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