VCE: Flageolet Bean And Leek Soup

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* Exported from MasterCook *

 

Flageolet Bean And Leek Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 228

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried flageolet beans -- soaked

3 tablespoons butter

4 medium leeks -- chopped

including an inch of the greens

***AROMATICS***

2 bay leaves

6 parsley branches

4 sprigs thyme

***REMAINING INGREDIENTS***

6 cups Basic Vegetable Stock or water

Salt and freshly milled white pepper

2 tablespoons crème fraîche or cream -- up to 3

1/3 cup dry white wine

Chopped tarragon or chervil

 

SERVES 4 TO 6

 

The elegant pale green flageolet bean makes a refined soup. The beans are

cooked in stock, so make that first.

 

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,

purée 1/2 cup of the beans in some of the broth, then stir the purée 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.

 

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