Flageolet And Leek Soup
|Dried flageolet||10 1⁄2 Ounce, picked over (1 1/2 Cups)|
|Coarsely chopped||2 Medium, greens coarsely chopped, whites quartered lengthwise and thinly sliced crosswise|
|Carrot||1 Large, coarsely chopped|
|Onion||1 Small, chopped|
|Celery rib||1 , chopped|
|Salt||1 1⁄2 Teaspoon|
|Unsalted butter||2 Tablespoon|
|Minced parsley/Chervil||3 Tablespoon|
|Milk/Cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
1. Soak the Flageolet beans in plenty of cold water for at least 6 hours or overnight. Drain the water, re-soak the beans with fresh water and boil beans vigorously for 5 minutes. Drain the beans in a colander and rinse well.
2. In a stockpot, combine the leek greens, carrot, onion, celery, parsley sprigs, peppercorns, 1 of the bay leaves and 1 teaspoon of the salt. Add 10 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 25 minutes. Strain the broth and reserve. Discard the solids.
3. In a large saucepan, melt the butter over moderately high heat. Add the leek whites, the remaining bay leaf, 2 tablespoons of the minced parsley and 1/2 cup of water. Simmer for 5 minutes. Add the beans and the reserved vegetable broth and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer very gently until the beans are almost tender, about 1 1/4 hours.
4. Add the remaining 1/2 teaspoon salt and continue cooking until the beans are very tender, about 10 minutes longer. If necessary, add enough boiling water to keep the beans amply covered.
5. Remove 1 cup of beans and broth from the pot and puree in a blender or food processor until smooth. Gently stir the puree back into the beans in the pot. Stir in the milk. Reheat the soup and season with salt to taste. Stir in the pepper and the remaining 1 tablespoon minced parsley just before serving.