From the experimental farmhouse kitchen
Leek, potato and white bean soup.
Substantial, forgiving and suitable for leeks that have become larger than intended.
Created and tested at Blackbird Farm. Quantities, timings and portions are approximate; results may vary with ingredients, equipment, weather, interruptions and appetite.
Ingredients
- 2 tbsp olive oil
- 3 leeks, washed and sliced
- 600 g floury potatoes, peeled and chopped
- 1.2 litres vegetable or chicken stock
- 1 × 400 g tin cannellini beans, drained
- 1 bay leaf
- A handful of parsley, chopped
- Salt, black pepper and lemon juice
Method
- Warm the oil in a large pan. Add the leeks and cook gently for about 10 minutes without allowing them to colour.
- Add the potatoes, stock and bay leaf. Bring to a simmer and cook for 18–20 minutes, until the potatoes are tender.
- Add the beans, remove the bay leaf and blend roughly, leaving some texture.
- Season with salt, pepper and a squeeze of lemon. Stir through the parsley before serving.