Cannellini and Leek Soup

1 comment

A soup that warms and comforts, in these cold evenings!

2 leeks
2 potatoes
1 can of cannellini beans, already cooked
1 sprig of rosemary
extra virgin olive oil
1 handful of hazelnuts
croutons, to accompany

Cut the leeks into thin strips, also the green part. Stir fry them a few minutes in a large pan with a little oil, stirring constantly. Pour hot water into the pan (didn’t measure, they were about 4 cups) and bring to a boil. Add diced potatoes, cannellini, chopped rosemary. Add a bit of coarse salt (about 2 tablespoons, you adjust it by sampling from time to time), a little pepper and a pinch of chili. Cook on a low heat for 25-30 minutes. Once done, blend it all with the hand mixer to get a smooth cream. Just before serving, toast the hazelnuts in a frying pan for a few minutes (it takes a little, when they start releasing their aroma they’re ready), chop them coarsely and distribute them directly in the plates, along with a nice trickle of oil. I accompanied the soup with warm crusty bread cubes.

Chef: Sari81 from veganBlog

  1. monsoon 2 December 2011 at 06:13

    I like the idea of adding hazelnuts, they must be great, I mean, the contrast must be lovely!

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