Bean and Leek Soup (Creme D'Haricots) Recipe

Bean and Leek Soup (Creme D'Haricots) Recipes

Ingredients :

100g (4 oz) dried haricot beans

100g (4 oz) dried flageolet beans

3 leeks, trimmed and chopped

2 large onions, skinned and chopped

1 marjoram sprig

1.4 liters (2 1/2 pints) chicken or vegetable stock

salt and freshly milled black pepper

150ml (1/4 pint) single cream or creme fraiche

30ml (2 tbsp) chopped fresh chives

Method :

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.

Serves 6

Haricot and flageolet beans combine with leeks to form the basis of this inexpensive, yet delicious, soup.

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