Leek and Green Bean Soup

A hearty favourite that's good for you, too

4 c. vegetable or chicken stock

2 leeks, white and light-green parts only

3 tsp. olive oil

1 V2 tbsp. flour V2 c. soy or skim milk salt and pepper, to taste

Cut beans into 1-inch pieces. Place in a large saucepan and add vegetable stock. Bring to a boil, reduce heat and simmer. Meanwhile, dice leeks in half lengthwise, wash thoroughly and cut into 1-inch pieces. Heat oil in a large frying pan and sauté leeks until soft, a few minutes. Add flour to leeks, stirring constantly. Cook for a minute or two.

Add the leek mixture to the soup with beans and bring to a boil, whisking. Reduce heat and simmer 30 minutes. Purée the soup in a blender or food processor. Return to the saucepan. Stir in milk, salt and pepper. Heat again thoroughly before serving.

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