Showing off seasonal veggies, this comforting soup highlights Autumn alliums – garlic and leeks – while the addition of white beans and potato gives it a comforting creaminess without added dairy.
Tokara Frantoio Extra Virgin Olive Oil provides a subtle fruitiness and herbaceous depth to the soup as well as to the charred leek oil to be drizzled over the top.
RECIPE
Prep time: 10 mins /Cook time: 40 mins /Serves: 6 to 8
Ingredients:
– 1 large head of garlic
– Tokara Frantoio Extra Virgin Olive Oil
– 4 to 6 large leeks
– 1 bay leaf
– 2 tablespoons fresh thyme leaves
– Sea salt and pepper
– 4 to 6 large potatoes, peeled and cubed
– 400g tin butter beans, drained
– 2 litres chicken or vegetable stock
Wrap the garlic bulb in foil and place in a preheated 180°C oven to roast – about 30 minutes. Trim and thinly slice the leeks and rinse thoroughly. Add two tablespoons of olive oil to a large pot over medium heat and sauté the leeks, reserving about half a cup (125ml) of sliced uncooked leeks for the leek oil.
Once the leeks are almost soft, add in the bay and thyme leaves and season with salt and pepper. Sauté for a further few minutes and then add in the cubed potatoes and chicken stock. Cover the pot and simmer over low heat until the potatoes are soft. Once roasted and soft, remove the garlic from the oven and squeeze out the cloves from the skin. Add in the butter beans and use a stick blender to blend the soup smooth. Adjust the seasoning to taste and keep the soup warm until ready to serve.
For the charred leek oil, heat a pan until hot and add the reserved sliced leeks. Sear until the leeks are slightly blackened on the edges. Remove the pan from the heat and pour over 150ml of olive oil. Leave the leeks to steep in the oil for a few minutes. A pinch of flaky salt can also be added once the oil has cooled slightly.
Serve the soup in heated bowls with the charred leek oil drizzled over the top.
