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Leek and White Bean Soup
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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.
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
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
Typical values per serving:
This recipe was first published in November 2009.