Yesterday was a perfect day for soup. It rained all day here! This soup comes together in a flash, and you know what? You really don’t need that half-and-half at the end. It was good without it! And if you use vegan butter with the sourdough bread, it would be vegan! My 8 year old liked it, but would have preferred the beans to be whole instead of “ground up”. Next time I make this, I might add an additional can of cannellini beans at the end for him.
Cannellini-and Leek Soup with Sourdough Breadcrumbs
(Coastal Living, April 2015)
time needed: 40 min.
2 tablespoons unsalted butter (I used vegan butter)
3/4 cup fresh sourdough breadcrumbs
3 tablespoons finely chopped almonds
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups thinly sliced leeks
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper (I omitted)
1 1/2 teaspoons kosher salt, divided
2 (15-ounce) cans cannellini beans, rinsed and drained
2 1/2 cups unsalted chicken stock (I used vegetarian “chicken” stock)
1/2 cup half-and-half
1 teaspoon sherry vinegar
2 tablespoons chopped fresh chives
1. Melt butter in a nonstick skillet over medium-low heat until foamy. Stir in breadcrumbs and almonds; cook 10 minutes or until toasted, stirring frequently. Stir in 1/8 teaspoon each salt and black pepper.
2. Heat olive oil in a large saucepan over medium heat. Add leeks, garlic, red pepper, and 1 teaspoon salt; cook 7 minutes or until leeks soften, stirring occasionally.
3. Add beans and stock; increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat, and puree with an immersion blender until smooth. Stir in half-and-half, vinegar, and remaining 1/2 teaspoon salt. Divide soup among 6 serving bowls; sprinkle with toasted breadcrumb mixture and chives.