10th July 2014

A thick, smooth, delicately flavoured soup. For a more robust flavour, add some diced bacon or pancetta, or try some left-over roast chicken, lamb or beef. This is another satisfying warming winner on a cold winter's night!or beef. This is another satisfying warming winner on a cold winter's night!

Ingredients

• 2 tablespoons of olive oil
• 1 onion, diced
• 2 leeks, diced
• 3 cloves of garlic, crushed
• 2 medium potatoes, peeled and chopped
• 1 medium carrot, peeled and diced
• 700ml homemade chicken stock
• 2 teaspoons dried thyme
• 3 bay leaves
• 1 tablespoon of lemon juice
• 2 x 400g tins of cannellini beans, drained and rinsed
• Plenty of salt and freshly ground black pepper, to taste
• Flat-leaf parsley, chopped
• Lemon zest

Method

1. Heat the olive oil in a saucepan.
2. Add the onion and leeks and fry gently until translucent.
3. Add the garlic and cook for a further couple of minutes.
4. Add the potatoes, carrot, stock, herbs, lemon juice and beans ~ reserve a few for garnish.
5. Bring to the boil, then reduce to a gentle simmer.
6. Half cover and cook for about about 25 minutes until all the vegetables are tender.
7. Allow to cool slightly, remove the bay leaves and then blend until smooth.
8. Heat through before serving.

Serving

Garnish with a few whole cannellini beans, flat leaf parsley and lemon zest; drizzle with extra virgin olive oil. Serve with crusty, home-made bread, such as Gluten-free Soda Bread

Wine: Medium Cream or Pale Dry Sherry

Suggestions

• This soup has a delicate taste, so if you are looking for a more robust flavour, add some diced bacon or pancetta at the beginning.
• You could also add left-over roast chicken, lamb or beef.
• Try a few shavings of Parmesan.

Notes

• VERY EASY
• Preparation: Approximately 15 minutes
• Cooking: Approximately 25 minutes
• Wheat-free
• Allergens: None
• Serves 4