Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks
By Annie PetitoPublished on September 5, 2019
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Lemony Yogurt and Crispy Leeks
1 leek, white and light green part only2 tablespoons all-purpose flour ½ cup vegetable oil ½ cup plain Greek yogurt 3 tablespoons water 1 teaspoon grated lemon zest plus 2 teaspoons juiceSoup
2 tablespoons extra-virgin olive oil ½ cup chopped onion 1 small celery rib, chopped fine3 sprigs fresh thyme 2 garlic cloves, slicedPinch cayenne pepper 2 (15-ounce) cans great Northern beans 2 tablespoons grated Parmesan cheese 2 cups chicken broth, divided2 tablespoons unsalted butter ½ teaspoon lemon juice, plus extra for seasoningBefore You Begin
Use a conventional blender here; an immersion blender will not produce as smooth a soup. Do not drain or rinse the beans; their liquid contributes to the soup's flavor and body. Because the salt content of canned beans varies from brand to brand, season to taste at the end of cooking.
Instructions
- Halve leek lengthwise, then slice into very thin 2-inch-long strips. Wash and dry thoroughly. Toss with flour in medium bowl. Add oil and stir to combine. Microwave for 5 minutes. Stir and microwave 2 minutes longer. Repeat stirring and microwaving in 2-minute increments until leeks begin to brown (4 to 6 minutes total), then repeat stirring and microwaving in 30-second increments until leeks are deep golden (30 seconds to 2 minutes total). Using slotted spoon, transfer leeks to paper towel—lined plate; discard oil. Let leeks drain and turn crispy, about 5 minutes, then season with salt to taste. Whisk yogurt, water, and lemon zest and juice in bowl until smooth. Season with salt to taste.
- Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated through and just starting to break down, 6 to 8 minutes. Remove saucepan from heat and discard thyme sprigs.
- Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute longer.
- Return soup to clean saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Drizzle each portion of soup with yogurt and sprinkle with leeks. Serve.
for the lemony yogurt and crispy leeks
for the soup
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Lemony Yogurt and Crispy Leeks
1 leek, white and light green part only
2 tablespoons all-purpose flour
½ cup vegetable oil
½ cup plain Greek yogurt
3 tablespoons water
1 teaspoon grated lemon zest plus 2 teaspoons juice
Soup
2 tablespoons extra-virgin olive oil
½ cup chopped onion
1 small celery rib, chopped fine
3 sprigs fresh thyme
2 garlic cloves, sliced
Pinch cayenne pepper
2 (15-ounce) cans great Northern beans
2 tablespoons grated Parmesan cheese
2 cups chicken broth, divided
2 tablespoons unsalted butter
½ teaspoon lemon juice, plus extra for seasoning
Ingredients
Lemony Yogurt and Crispy Leeks
1 leek, white and light green part only
2 tablespoons all-purpose flour
½ cup vegetable oil
½ cup plain Greek yogurt
3 tablespoons water
1 teaspoon grated lemon zest plus 2 teaspoons juice
Soup
2 tablespoons extra-virgin olive oil
½ cup chopped onion
1 small celery rib, chopped fine
3 sprigs fresh thyme
2 garlic cloves, sliced
Pinch cayenne pepper
2 (15-ounce) cans great Northern beans
2 tablespoons grated Parmesan cheese
2 cups chicken broth, divided
2 tablespoons unsalted butter
½ teaspoon lemon juice, plus extra for seasoning
Ingredients
Lemony Yogurt and Crispy Leeks
1 leek, white and light green part only
2 tablespoons all-purpose flour
½ cup vegetable oil
½ cup plain Greek yogurt
3 tablespoons water
1 teaspoon grated lemon zest plus 2 teaspoons juice
Soup
2 tablespoons extra-virgin olive oil
½ cup chopped onion
1 small celery rib, chopped fine
3 sprigs fresh thyme
2 garlic cloves, sliced
Pinch cayenne pepper
2 (15-ounce) cans great Northern beans
2 tablespoons grated Parmesan cheese
2 cups chicken broth, divided
2 tablespoons unsalted butter
½ teaspoon lemon juice, plus extra for seasoning
Why This Recipe Works
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped their skins break down so that the puree was completely smooth. Chicken broth plus a little Parmesan cheese and butter boosted the soup's flavor and richness. Lemony yogurt and crispy leeks were quick-to-make but impressive garnishes that complemented the neutral soup base with vibrant color, flavor, and texture.
Before You Begin
Use a conventional blender here; an immersion blender will not produce as smooth a soup. Do not drain or rinse the beans; their liquid contributes to the soup's flavor and body. Because the salt content of canned beans varies from brand to brand, season to taste at the end of cooking.
Instructions
- Halve leek lengthwise, then slice into very thin 2-inch-long strips. Wash and dry thoroughly. Toss with flour in medium bowl. Add oil and stir to combine. Microwave for 5 minutes. Stir and microwave 2 minutes longer. Repeat stirring and microwaving in 2-minute increments until leeks begin to brown (4 to 6 minutes total), then repeat stirring and microwaving in 30-second increments until leeks are deep golden (30 seconds to 2 minutes total). Using slotted spoon, transfer leeks to paper towel—lined plate; discard oil. Let leeks drain and turn crispy, about 5 minutes, then season with salt to taste. Whisk yogurt, water, and lemon zest and juice in bowl until smooth. Season with salt to taste.
- Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated through and just starting to break down, 6 to 8 minutes. Remove saucepan from heat and discard thyme sprigs.
- Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute longer.
- Return soup to clean saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Drizzle each portion of soup with yogurt and sprinkle with leeks. Serve.
for the lemony yogurt and crispy leeks
for the soup
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments