Creamy veggie soup uses no cream
This is a summer soup supper that is also vegetarian. It’s a light take on classic vichyssoise that is usually made with leeks, potatoes and cream. This soup is made with leeks and cannellini beans. It is creamy and rich without the use of cream. It will keep several days in the refrigerator. Bring to room temperature before serving.
Helpful Hints: • Be sure to purée the soup until it is smooth. • When using dried spices, make sure they are fresh-looking and no more than six months old.
Shopping List: To buy: 1 large leek, 1 bunch celery, 1 large can reducedsodium cannellini beans, 1 container reduced-sodium vegetable broth, 1 bottle dried rosemary, 1 bottle dried sage and 1 bunch fresh chives.
Staples: olive oil, garlic, salt and black peppercorns.
White Bean Vichyssoise
2 Tbsp olive oil 1 large leek, washed and sliced, (about 2 cups) 1/2 cup sliced celery 2 tsp minced garlic 2 cups reduced-sodium cannellini beans, washed and drained 3 cups reduced-sodium vegetable broth 1 1/2 tsp dried rosemary 1 1/2 tsp dried sage • salt and freshly ground black pepper 2 Tbsp chopped chives
Heat oil in a medium-size saucepan. Add leeks and celery and sauté five minutes.
Add garlic and continue to sauté three minutes, stirring constantly. Add cannellini beans, vegetable broth, rosemary and sage.
Bring to a simmer, cover with a lid and cook 15 minutes. Add salt and pepper to taste. Cool slightly and puree in a blender or food processor.
Store in the refrigerator or serve at room temperature. Divide between two large bowls and sprinkle chopped chives on top.
Yield: 2 servings.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, The 12Week Diabetes Cookbook.