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Flageolet And Leek Soup

Natural.Foodie's picture
  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
  Parsley sprigs 5
  Black peppercorns 10
  Bay leaves 2
  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.

Recipe Summary

Difficulty Level: 
Slow Cooked
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes

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Flageolet And Leek Soup Recipe