Creamy White Bean Soup With Leeks Recipes

Steps:

• Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
• Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
• Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Steps:

• In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.

Steps:

• For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
• Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
• While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
• If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Steps:

• Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
• Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
• While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
• Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
• Divide among bowls and drizzle with strained paprika oil to serve.

Steps:

• Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.