1.4 liters (2 1/2 pints) chicken or
salt and freshly milled black pepper
150ml (1/4 pint) single cream or creme
30ml (2 tbsp) chopped fresh chives
Soak the haricot and flageolet beans
overnight in cold water. Drain the beans and put them into a medium
saucepan with the leeks, onions, marjoram and stock.
Bring to the boil, cover and simmer gently
for 90-120 minutes or until the beans can be crushed easily. Puree the
soup in a blender or food processor, then pour it back into the pan.
Add seasoning and reheat the soup without
boiling. Just before serving stir in the cream and heat gently for a
minute or so. Do not boil the soup. Taste the soup and adjust the
seasoning, then serve sprinkled with the chives.
Haricot and flageolet beans combine with
leeks to form the basis of this inexpensive, yet delicious, soup.