Roast Leek, Garlic And White Bean Soup

Make the most of abundant leek this winter with this warming roast leek, garlic and white bean soup with sensational parmesan wafers.

The ingredient of Roast Leek Garlic And White Bean Soup

• 1 cup parmesan cheese grated
• 4 leeks trimmed washed halved lengthways plus 1 extra white part thinly sliced lengthways
• 1 bulb garlic
• 1 4 cup olive oil
• 4 medium potatoes chopped
• 4 cups chicken stock or vegetable stock
• 400g can butter beans rinsed drained
• 2 tablespoon thickened cream

The Instruction of roast leek garlic and white bean soup

• preheat oven to 200c or 180c fan line a baking tray with baking paper
• to make parmesan wafers place 2 tbsp of parmesan in mounds on prepared tray 5cm apart to make 12 wafers bake for 7 8 mins until cheese is melted and golden set aside to cool
• reduce oven temperature to 180u00b0c or 160u00b0c fan place halved leeks and garlic in a baking pan drizzle with 1 tbsp of the oil and season bake for 20 mins until leeks are soft when cool enough to handle squeeze garlic from skins
• transfer leeks garlic and any pan juices to a large saucepan add potato and heat on medium stir to coat add stock and 2 cups water bring to boil reduce heat to low and add beans simmer covered for 20 mins until potato is tender using a stick blender blend until smooth
• heat remaining oil in a small frying pan on high cook sliced leek for 1 2 mins until golden and crisp
• ladle soup into bowls drizzle with cream and top with crisp leeks serve with parmesan wafers and cracked pepper

Nutritions of Roast Leek Garlic And White Bean Soup

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