Leek and Butter Bean Soup with Frazzled Leek Tops
Butterbeans are the new potato in this soup, providing creaminess and bulk to the sweet leeks. We hate waste at Lollipop so we've decided to finely slice our leek tops and frazzle them in olive oil with lots of added parsley, garlic and lemon zest, think of it like a crispy, warmed gremolata to spoon over the top of the soup. Serve with crusty sourdough. We couldn't imagine a better lunch to warm you up.
Method
Based on 4 servings, adjust as needed.
Step 1
Slice the onions, garlic and leeks, reserving the darker green tops (or the top 3 inches) for later. Set a heavy-based casserole pan on a medium heat. Sweat the onion, leeks and half the sliced garlic in half the olive oil with a big pinch of salt for 5-8 minutes until translucent and soft.
Step 2
Tip in the drained butter beans, vegetable stock and mustard. Bring to a gentle simmer and cook for 10 minutes.
Step 3
To make the frazzled leek tops, chop the parsley and zest the lemon. Slice the leek tops from earlier as finely as possible. Set a small frying pan on a medium-high heat and add the remaining olive oil. Fry the sliced leek tops in the oil until caramelised and slightly frazzled at the edges, about 5 minutes, keeping an eye on them and stirring frequently. Turn off the heat and stir in the remaining chopped garlic, the lemon zest and parsley and let them gently sizzle in the residual heat of the oil. Season with salt and add an extra drizzle of oil if you'd like.
Step 4
Use a stick blender to puree the soup, squeeze in the lemon juice and taste for seasoning. Dish the soup up into bowls and top with a spoonful of the frazzled leek tops. Serve with crusty bread, if using.
- Ingredients
- Based on 4 servings
-
500g Leeks, finely sliced, reserving the tops 3x Sainsbury's Leeks Loose -
1 Onion, sliced 1x Sainsbury's Onions Loose -
2 Tins Butter Beans 2x Sainsbury's Butter Beans In Water 400g (235g*) -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
3 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
4 Garlic Cloves, chopped 1x Sainsbury's Garlic -
1/2 Loaf of Sourdough 1x Sainsbury's San Francisco Style Sourdough Bread, Taste the Difference 400g -
1 Bunch Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1.2 L Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g