LEEK, POTATO AND CANNELINI BEAN SOUP

This soup has a slight twist on the classic leek and potato, by adding the beans it gives it another dimension and a lovely creaminess.

Serves 4

330g cooked cannellini/haricot beans

50 g butter

1 Tbsp oil

4 leeks, wash well

500g potatoes, desiree or agria, peeled and cut into roughly chunks

1 litre chicken or vegetable stock

1 bay leaf

Salt and ground white pepper

2 Tbsp parsley

Extra virgin olive oil (optional)

Squeeze fresh lemon juice

Method

If using dried beans, soak in plenty of cold water for at least 6-12 hours. Drain and cook in plenty of water until tender (no salt). Set aside until required.

Begin by preparing the leeks. Cut the leek in half where the white of the leek meets the green and set aside the greener part for later.

In a large heavy bottomed saucepan melt the butter and oil together until melted. Add the white of the leeks, cover and reduce the heat to low and sweat off without colouring for at least 10 minutes, this will allow the leeks to soften and sweeten.

Add the potatoes and beans using half the cooking liquor and cover with stock. Add the bay leaf and season lightly with salt and pepper. Cook until the potatoes are tender (20-30 minutes). Discard bay leaf. Finely slice the tender parts of the green of the leeks and add to the soup, cook for a further 5 minutes.

Using a potato masher or something similar lightly mash the ingredients in the soup so it holds together and thickens.

Add parsley and check seasoning.

Serve with a drizzle of peppery extra virgin olive oil and squeeze of lemon (if you like).