Ronnie's Notes
This is a lush, velvety soup that in the past I made the long way, using dried beans, but I’ve found that canned beans are just fine and the soup gets done more quickly. The frizzled leeks are a pleasurably crispy contrast, but if you don’t have time to make them Croutons (page xx), Pita Crisps (page xx), or Garlic Toasts (page xx) will also do nicely. And if you don’t have a leek, use an onion. Straining the soup gives it a more elegant finish, but when I’m busy I don’t take that step.
Instructions
Heat the olive oil in a soup pot over medium heat.
Add the onion and cook for 2– or until slightly softened.
Add the beans, stock, rosemary, thyme, and salt.
Bring to a boil, lower the heat, and simmer for .
Puree the ingredients and strain them through a fine sieve if desired.
Return the soup to the pan, add the cream, and heat through.
Serve the soup topped with crumbled frizzled leeks.
Makes 4 servings.