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Title: Leek and Butter Bean Soup Categories: None Yield: 1 Servings 3 lg Leeks 5 Z dried butter beans 1 ds White wine vinegar Vegetable stock Lemon juice Fresh chopped parsley Black pepper Soak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste. Posted to recipelu-digest by "bunny" 1998 |