Flageolet and Leek Soup

Submitted By:
Smoothie


No. of Servings:
4 Preparation time:
Course:
Starter Cooking time:
Cooking Instructions:
Drain and rinse beans thoroughly. Melt the butter in a saucepan then add the onion and leek. Cook for 10 minutes until onions are soft but not brown. Add the stock and beans. Bring to boil and simmer gently for 10 minutes. Remove from heat then add the cream and parsley. Liquidize until you get a smooth creamy consistency. Season to taste. Reheat the soup but do not allow to boil.
Serve garnished with chopped parsley.

This soup can be served cold however, ensure that you replace butter with 2 tablespoons of vegetable oil and chill the soup well. Garnish it with a drizzle of extra cream and chopped chives.