Rustic White Bean and Leek Soup

[Guest guest]

Rustic White Bean and Leek Soup

 

 

2 tablespoons (8 tsp) extra virgin olive oil

2 large leeks, washed, thinly sliced

4 garlic cloves, finely chopped

1/4 teaspoon dried tarragon

2 cups chicken-style stock

400 g (14 oz) can cannellini beans, drained, rinsed

1 cup milk substitute

2 tablespoons (8 tsp) lemon juice

2 tablespoons (8 tsp) flat-leaf parsley, chopped

 

 

1. Heat oil in a large saucepan over medium heat. Add leeks, garlic

and tarragon. Cook for 4 to 5 minutes or until soft. Pour in stock.

Bring to the boil. Reduce heat to low. Simmer for 5 minutes.

 

2. Place white beans and 1 cup hot stock mixture in a food processor.

Process until smooth. Return to saucepan. Stir in milk.

 

3. Cook, stirring, over low heat for 3 to 4 minutes or until heated

through. Season

 

 

Serves 4.