This has to be the simplest soup in my repertoire – so to speak. Why does repertoire sound a tad p?! Anyway, with so few ingredients this haricot and leek soup tasted amazing. Seriously, shouldn’t I be embarrassed to admit that? Nope. I’ve gone on about it before, no doubt, but there really isn’t anything better than using vegetables in season. Just makes such sense, besides anything else. Leeks! Never usually buy them at other times of the year as they don’t taste of anything much. They do right now. And the stench of ’em whilst prepping them is almost enough to make me wanna heave – their smell really is that strong. And that’s how it should be. They’re in season! Oh, and I love ’em.
Several weeks ago I’d bought a can of haricot beans to go with something for sups – my memory really is that bad as I’ve no idea what I made. That’s not the point here. I do remember thinking that I really should have a pack of dried haricot in my cupboards as they really are so tasty. And there you have it. So! Instead of going with this Greek Bean Soup (Fasolada) on pantryobsession (which I’m hoping to try at the weekend), that has a tomato base, I wanted to try them with leeks instead. With a little bit of fried crunch thrown in. Yes, that’s where the Eddoes come in. I’ve seen then in one of my local stores for months now, never knowing what to do with them.
And still don’t. What I suspect is possibly true, in that they’re not so special if boiled. Well, I hardly ever boil vegetables, apart from potatoes occasionally. And, regardless of treating these eddoes exactly like that, what I read about them online last night, albeit briefly, most peoples comments were that they wouldn’t bother to buy them again. That’s cos you boiled ’em! Pan-fried and they really work well with this soup. The only way I can describe them, excepting the obvious potato flavour, is to suggest a crunch not dissimilar to a potato flavoured wafer-y biscuit. Okay, not the best description. I’ll never get paid for writing this rubbish, let’s face it.
I’d definitely buy them again, the hairy and husky, cuddly littl’ things.
Haricot Bean and Leek Soup, with pan-fried eddoes
- 100g (3.527 oz) x dried haricot (navy) beans, rinsed and soaked in plenty of cold water to cover
- olive oil
- 400g (14.11 oz) x leeks, white and pale green, trimmed, sliced crossways into discs and thoroughly rinsed
- 1 x organic vegetable stock cube
- 500ml (1.057 pint) x cold water
- 1/4 – 1/2 x teaspoon red pepper flakes
- 300g (10.58 oz) x eddoes per person, peeled, rinsed and sliced crossways into discs (they are slimy to grip so take extra care when slicing)
- seasoning, lots of freshly ground black pepper, to serve
- single/light cream, to serve
- freshly grated Grana Padano or Parmesan, to serve
Measurements within brackets above are approximate only.
- Soak the beans overnight, following day rinse well and add them to a large saucepan with plenty of cold water to cover. Put on electric heat No 4 (out of 6) with a lid, bring to a boil, reduce heat to No 2 and simmer until cooked, about 30 minutes or so. Drain, rinse in cold water, drain again and set aside.
- Using a heavy-based saucepan add a glug of olive oil, enough to cover its base, and add the leeks. Plonk on a lid and put on heat No 3. Stir through occasionally, and after about 15 minutes take off lid. continue to cook, stirring more often to prevent the leeks from catching on base of pan. Reduce heat to No 2 if necessary. Continue to cook until they start to almost caramelise, scraping any leeks caught on base of pan. When cooked this way they really do turn out nicely sweet. Take off heat and set aside.
- Add a glug of oil to a large pan/skillet and put on heat No 3. When hot add the eddoes and pan-fry until golden on both sides. They do take a while to cook until golden, so leave about 20 minutes to be able to do so. When cooked place on kitchen paper/towel to drain excess oil and keep warm until the soup is ready to serve.
- Using the same saucepan as the leeks pour in the water and add the stock cube. Add the beans and put on heat No 4. Bring to near boiling, reduce heat and sprinkle over the red pepper flakes. Simmer soup until ready to serve.
- Serve the soup with the eddoes, a little single/light cream, lots of freshly grated Grana Padano or Parmesan cheese and season to personal taste.
All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn