Leeks, Leafy Greens, and Navy Bean Soup

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Leeks, Leafy Greens, and Navy Bean Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 leeks -- white parts only, coarsely chopped

2 1/2 cups Vegetable Stock or canned vegetable

broth

1 cup freshly cooked or canned navy beans -- (or choose among

white beans, lima, or cannellini)

1/2 cup bean liquid or water

1 tablespoon fresh chopped basil -- or 1 teaspoon dried

1 tablespoon fresh chopped thyme -- or 1 teaspoon dried

1 cup slivered beet greens, Swiss chard, or

thoroughly rinsed spinach -- (firmly packed), stemmed

Salt to taste

2 tablespoons olive oil

1/2 teaspoon black mustard seeds

1 cup thinly sliced onion

A sprinkling of extra-virgin olive oil -- (optional)

 

Leeks are known in France for the subtle sweetness and creamy quality they

impart to classic potages. Here, blended with beans, they effectively take the

place of milk or cream. Slivers of beet greens and a sprinkling of fresh basil

and thyme, add a lively color to the soup while improving the taste.

 

1. Bring leeks and stock to a boil in a large saucepan. Reduce heat and cook,

covered, until leeks are tender, 5 to 7 minutes.

 

2. With a slotted spoon, remove 2 tablespoons leeks from the soup and reserve

along with 2 tablespoons beans. Process the contents of the saucepan, the

remaining beans, and bean liquid, in batches, in a blender or food processor

until smooth, adding a little water if necessary. Return the puree and the

reserved leeks and beans to the pot. Add basil, thyme, and greens. Over low

heat, bring to a simmer. Cook until greens are tender, a few minutes. Keep warm

over very low heat.

 

3. Heat 2 tablespoons oil in a small skillet. Saute mustard seeds until they

pop. (Hold the cover over the skillet briefly to keep the seeds from flying

out.) Add onion and saute until it is richly browned but not burnt, 7 to 10

minutes, stirring often. Pour this mixture over the soup. Ladle into individual

soup bowls. At the table, sprinkle olive oil over each serving, if desired.

 

Yield: 4 to 6 first-course servings

 

N 0 T E: If you are not a strict vegetarian, consider substituting chicken broth

for vegetable stock. Leeks go particularly well with a rich chicken broth.

 

SERVING SUGGESTIONS: Follow with Sweet-Spiced Millet with Cabbage and Pine Nuts

(page 178) and some steamed beets alone or sprinkled with toasted, chopped

hazelnuts and Spiced Ghee (page 14). A few watermelon wedges or some chilled red

grapes will finish the meal nicely. At lunchtime, enjoy with Potato Koftas (page

96), some celery sticks, and Sesame-Banana Whip (page 227).

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

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Per Serving (excluding unknown items): 111 Calories; 7g Fat (54.3% calories from

fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0