A starter you can make in advance is always a good idea on special occasions. Prepare this the day before and gently reheat to serve. The truffle oil adds a touch of luxury and matches the flavours of the leek and beans beautifully.
Leek and White Bean Soup
1 tbsp olive oil
1 leek, thinly sliced
1 clove garlic, roughly chopped
1 floury potato, such as King Edward, about 175g, diced
410g can essential Waitrose Cannelline Beans, drained and rinsed
500 ml hot Cooks' Ingredients Vegetable Stock
2 tbsp chopped flat-leaf parsley
1 tsp Waitrose Cooks' Ingredients Truffle-Infused Extra Virgin Olive Oil
- Heat the oil in a pan and cook the leek and garlic for 5 minutes until softened. Add the potato, beans, hot stock and 100ml hot water. Bring to the boil then cover and simmer gently for 20 minutes until the vegetables are very tender.
- Using a slotted spoon, scoop out and reserve about a quarter of the vegetables. With a hand-held blender, purée the remainder. Return the reserved vegetables to the pan and stir in the chopped parsley.
- Ladle the soup into bowls and drizzle over the truffle oil. Serve warm
Try stirring 1–2 tbsp of cream in with the parsley for a creamy finish. This soup will freeze for up to a month. Thaw fully and reheat thoroughly before serving.
Malvirà Roero Arneis 2008 Piedmont, Italy – an elegant, aromatic white
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Typical values per serving:
Average user rating Based on 16 ratings
This recipe was first published in November 2009.