Leek and Butter Bean Soup
Leek and Butter Bean Soup
Ingredients
- 10 cm leek sliced
- 2 cloves of garlic minced
- olive oil
- 4 dl water
- 4 dl milk
- 1 vegetable bouillon cube
- 6 dl butter beans cooked
- 0.5 tsp thyme dried
- black pepper
- salt
- 1 tsp cornstarch if needed
Optional Toppings
- croutons
- crispy fried bacon
Instructions
- Slice leek and mince garlic.10 cm leek, 2 cloves of garlic
- Heat some olive oil in a medium hot saucepan.
- Sauté leek and garlic until leek has become soft.
- Add water, milk, bouillon and beans. Let come to a simmer.4 dl water, 4 dl milk, 1 vegetable bouillon cube, 6 dl butter beans
- Pour half of the soup into a blender and blend until smooth. Pour it back into the saucepan. Let simmer for about 2 min.
- Season with thyme, salt and black pepper0.5 tsp thyme
- If you prefer your soup thicker, scoop about 1 dl of the soup into a bowl, add some cornstarch and mix until cornstarch has dissolved into the soup. Pour it back into the saucepan, let come to a simmer and let the soup thicken.
- Top with croutons and crispy fried bacon and serve with a slice of bread.
Leek and Butter Bean Soup. An easier and faster twist on the classic potato and leek soup. Serve with some Garlic Bread and you got a perfect lunch or dinner.