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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 a cozy winter soup featuring roasted leek, garlic, and white beans, topped with 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) and line a baking tray with baking paper.
  • On a prepared tray, spoon 2 tbsp of parmesan into 12 mounds, spaced 5cm apart. Bake for 7-8 mins until golden and melted. Let cool before serving.
  • Lower oven temperature to 180°C or 160°C for fan setting. Arrange halved leeks and garlic in a baking pan, then drizzle with 1 tbsp of oil and season. Bake for 20 mins until leeks are tender. Once cooled, gently squeeze out roasted garlic from skins.
  • Combine leeks, garlic, and pan juices in a large saucepan. Add potato and cook over medium heat, stirring to coat. Pour in stock and 2 cups of water. Bring to a boil, then lower the heat. Stir in beans and simmer covered for 20 minutes until potato is tender. Use a stick blender to puree until smooth.
  • Heat the rest of the oil in a small frying pan over high heat. Saute the sliced leek for 1-2 minutes until it turns golden and crispy.
  • Pour the soup into bowls, add a swirl of cream, garnish with crunchy leeks, and serve with parmesan wafers and cracked pepper.

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