The chilled soup becomes denser by the next day. Refrigerate it for up to three days, then reheat gently with a little vegetable stock until it returns to the consistency you want.
SoupsCreamy Leek, White Bean Soup
Silky leeks form a pale, savory soup, while blended white beans give it a fuller body without dairy. Lemon juice and black pepper sharpen the finish.
Ingredients
Preparation Steps
Wash and cut the vegetables
Trim the leeks, split the white and pale-green parts lengthwise, and rinse well between the layers before slicing.Drain and rinse the White Beans, and finely chop the Garlic.
Soften the leeks
Heat the Olive Oil in a large pot over medium-low heat. Add the Leeks and Salt, then cook for 10 minutes, stirring often, until very soft and glossy but not browned. Stir in the Garlic for 1 minute.
Simmer the soup
Add the White Beans, Vegetable stock, and Thyme. Bring to a gentle simmer, cover partly, and cook over low heat for about 20minutes.
Blend and finish
Blend the soup with an immersion blender until mostly smooth, leaving a little texture if preferred. Stir in the Lemon Juice and Ground Black Pepper, warm for 2 minutes over low heat, then let the soup stand for 5 minutes before serving.
Recipe insights
Reheating a thicker leftover soup
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