Creamy Leek & White Bean Soup

1. 1
   prep

   Prepare the leeks and aromatics.

   1.Trim the dark green tops and root ends from the leeks. Keep only the white and light green parts.

   2.Halve each leek lengthwise, rinse thoroughly between layers to remove grit, then slice into thin half-moons.

   3.Mince the garlic cloves and strip the thyme leaves from their sprigs.
2. 2
   saute · ~8 min

   Sauté the leeks and garlic.

   1.Heat the olive oil in a large pot over medium heat until shimmering.

   2.Add the sliced leeks and cook, stirring occasionally, until softened and translucent (5-7 minutes).

   3.Add the minced garlic and fresh thyme leaves. Cook until fragrant (1 minute).

   TIPDon't let the garlic brown; it will turn bitter. Keep the heat gentle.
3. 3
   boil · ~25 min

   Add beans and simmer until tender.

   1.Add the soaked and drained cannellini beans, water, and bay leaf to the pot.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cover partially and cook until the beans are very tender and creamy (20-25 minutes).

   TIPThe beans should mash easily against the side of the pot when they're ready. Older beans may take a few extra minutes.
4. 4
   mix

   Blend the soup until silky smooth.

   1.Remove the pot from heat. Discard the bay leaf.

   2.Blend the soup directly in the pot using an immersion blender until completely smooth and creamy.

   3.If using a countertop blender, work in batches and vent the lid to allow steam to escape.

   TIPFor an ultra-silky texture, pass the blended soup through a fine-mesh strainer.
5. 5
   mix

   Season and finish the soup.

   1.Stir in the salt, freshly ground black pepper, and lemon juice.

   2.Taste and adjust seasoning if needed. Add a splash of hot water if the soup is too thick.
6. 6
   garnish

   Ladle into bowls and garnish with fresh parsley.

   TIPA final drizzle of raw olive oil and a crack of black pepper on top makes every bowl look—and taste—restaurant-finished.

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