Smooth Leek, Rosemary and Potato soup with Cannellini Beans


This is luxuriant but simple and the addition of the beans give texture and make it a substantial lunch.

Serves 2-3


1 large leek/2 small leeks, white and pale green parts only – cleaned and finely sliced

1 shallot, very finely chopped

1 garlic clove, very finely chopped

1 stick celery, very finely chopped

4 medium potatoes, peeled and cubed

1 branch, rosemary

1 bay leaf

cannellini beans

½ tablespoon cider vinegar

2 heaped tablespoons, crème fraîche

knob of unsalted butter

1.5 pints, hot water or chicken/vegetable stock

How to make:

Melt the butter and cook the shallot, garlic and celery with a pinch of salt until very soft. Add the leeks and cook until soft. Add the potato and then the water or stock, rosemary, bay leaf and vinegar. Cook until the potato is soft. Remove the rosemary and bay leaf. Blend thoroughly until smooth. Stir in the crème fraîche. Season with salt to taste. Add a spoon of cannellini beans per bowl of soup and warm through. Serve with a drizzle of olive oil and black pepper.

Eaten with:

Sourdough spelt toast.


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