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Charred Leek and White Bean Soup
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Charred Leek and White Bean Soup
Page Content
Skill Level
Easy
Preparation Time
15 minutes
Total Time
65 minutes
Servings
6
Cost Per Serving
$1.51
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Ingredients
Recipe Ingredients
3 large
Leeks, split and washed well
1 Large
Onion, halved (leave skin on)
1 can
White Kidney Beans
4 cups
Vegetable or Chicken Stock
6 cloves
Garlic
1 tbsp
Lemon Zest
2 tbsp
Parsley Oil or Regular Olive Oil
1/2 cup
Aged Cheddar or other flavourful cheese
1/2 tsp
Sea Salt (optional)
Parsley Oil
1 cup
Grape Seed Oil
Large Bunch
Fresh Parsley
Directions
Cooking Directions
Preheat the oven to 400 degrees F.
Place the onion (cut side down), leeks and garlic cloves on a baking sheet lined with parchment paper. Bake for about 40 minutes or until lightly charred on the outside.
Once cool enough to handle, remove the charred skin from the onions, leeks, and garlic and discard. Place the vegetables in a blender with the beans, hot stock, cheddar, lemon zest and salt. Blend until smooth.
Serve, or pour into a pot to warm further. Garnish with some parsley oil.
*To make the parsley oil, blanch parsley in boiling water for 20 seconds and then immediately place into an ice bath. Squeeze the parsley to remove as much water as you can. Blend with the oil, strain and store in a bottle and refrigerate.
Nutrition
Image Two
PDF link to nutrition facts table for Charred Leek and White Bean Soup
Nutrition Facts
Many recipes use lemon or lime juice as a flavouring agent, but the acidity can burn a sore mouth or throat. Using the zest of citrus fruit rather than the juice provides wonderful flavour without the acidity.
Soup can be high or low in calories depending on the ingredients used. An easy way to add calories to your soup is to choose a healthy fat such as olive oil. You can also add extra calories and protein with cheese or skim milk powder.
If you find that this soup is too thick or too thin for you, adjust the amount of liquid until it’s right for you.