White Bean Soup with Frizzled Leeks

White Bean Soup with Frizzled Leeks

This is a lush, velvety soup that in the past I made the long way, using dried beans, but I’ve found that canned beans are just fine and the soup gets done more quickly. The frizzled leeks are a pleasurably crispy contrast, but if you don’t have time to make, them Croutons (page 224), Pita Crisps (page 225), or Garlic Toasts (page 225) will also do nicely. And if you don’t have a leek, use an onion. Straining the soup gives it a more elegant finish, but when I’m busy I don’t take that step.

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 (15-ounce) can white beans, rinsed and drained
4 cups vegetable stock
1.1⁄2teaspoons minced fresh rosemary
1⁄2teaspoon fresh thyme leaves
1⁄2teaspoon salt, or to taste
2⁄3cup cream

Heat the olive oil in a soup pot over medium heat. Add the onion and cook for 2–3 minutes or until slightly softened. Add the beans, stock, rosemary, thyme, and salt. Bring to a boil, lower the heat, and simmer for 30 minutes. Puree the ingredients and strain them through a fine sieve if desired. Return the soup to the pan, add the cream, and heat through. Serve the soup topped with crumbled frizzled leeks.
Makes 4 servings.

Frizzled Leeks
1 medium leek
2 tablespoons all-purpose flour
Vegetable oil
Salt, to taste
Pinch of cayenne pepper

Make the leeks while the soup cooks: Remove and discard the green part of the leeks. Cut off and discard the root end. Wash the leeks carefully and dry them. Cut the white portion of the leeks into narrow julienne strips. Dredge them in the flour and shake off the excess. Heat 2 inches of vegetable oil in a deep sauté pan (or use a deep fryer) to about 365˚F or until a bread crumb sizzles quickly. Immerse the leeks a few at a time and fry for 2–3 minutes or until they are golden brown. Drain on paper towels and sprinkle with salt and a pinch of cayenne pepper.

Frizzled leeksare wonderfully crispy and useful for lots of other dishes. You can make them as a side dish for grilled or roasted meats or poultry or to scatter on top of salad or over a smooth dip such as hummus.