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Roast leek, garlic and white bean soup
Roast leek, garlic and white bean soup
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in rich winter flavors with roasted leek soup, garlic, white beans, and crispy parmesan wafers.
Ingredients:
  • 250.00 ml parmesan cheese, grated
  • 4 leeks, trimmed, washed, halved lengthways, plus 1 extra white part, thinly sliced, lengthways.
  • 1 bulb garlic
  • 56.88 gm olive oil
  • 4 medium potatoes, chopped
  • 1020.00 gm chicken stock or vegetable stock
  • 400g can butter beans, rinsed, drained
  • 40.40 gm thickened cream
Instructions:
  • Preheat your oven to 200C (180C fan). Prepare a baking tray by lining it with parchment paper.
  • On a baking tray, spoon 2 tbsp of parmesan into 12 mounds, spacing them 5cm apart. Bake for 7-8 mins until cheese is melted and golden. Let them cool before enjoying.
  • Preheat oven to 180°C (160°C fan). Place halved leeks and garlic in a baking pan, drizzle with 1 tbsp oil, and season. Bake for 20 mins until leeks are soft. Squeeze roasted garlic from skins once cooled.
  • Transfer the caramelized leeks, garlic, and all the flavorful pan juices into a large saucepan. Introduce the potato and heat over medium heat, stirring to coat. Pour in the stock and 2 cups of water and bring everything to a boil. Lower the heat, add the beans, cover, and let it simmer for 20 minutes until the potato is tender. Once ready, use a stick blender to blend the mixture until smooth.
  • In a small frying pan, heat the remaining oil over high heat. Cook the sliced leek until golden and crisp, about 1-2 minutes.
  • Serve the soup in bowls, drizzle with cream, top with crisp leeks, and serve with parmesan wafers and cracked pepper.

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