Instructions
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1
Heat the olive oil in a soup pot over medium heat.
2
Add the onion and cook for 2– or until slightly softened.
3
Add the beans, stock, rosemary, thyme, and salt.
4
Bring to a boil, lower the heat, and simmer for .
5
Puree the ingredients and strain them through a fine sieve if desired.
6
Return the soup to the pan, add the cream, and heat through.
7
Serve the soup topped with crumbled frizzled leeks.
8
Makes 4 servings.
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