Spring Leek, Green Garlic & Meyer Lemon White Bean Soup
Created by Sheana Davis, The Epicurean Connection
Yields 4-8 servings
1/4 cup Epicurean Connection Olive Oil
1/2 cup green garlic, sliced 1/4 inch thick in rounds
1 teaspoon fresh garlic, crushed
2 cups medium leeks, sliced in half lengthwise,
then sliced 1/4 inch thick
1 cup carrots, peeled and cut in 1/2 inch rounds
1/2 cup celery, cut at an angle 1/2 inch thick
1 teaspoon Kosher salt
1 teaspoon Fresh ground Black pepper
1 teaspoon lemon zest
2 tablespoons fresh thyme sprigs, stems removed coarsely chopped
1/4 cup Meyer Lemon juice
1/2 cup white wine
1 cup Rancho Gordo Alubia Blanca White Beans
6+ cups veggie broth or chicken stock
Fresh Baked Breads for dipping
Sonoma County Sauvignon Blanc for sipping
2 cups fresh Frissee Greens, washed and coarsely chopped
INSTRUCTIONS
Prepare vegetables.
In a heavy bottom soup pot, over medium heat, olive oil, green garlic, garlic, leeks and saute for 3-4 minutes. Add in carrots and celery, salt, pepper, lemon zest and thyme.. Splash with white wine and lemon juice and bring to a simmer. Add in white beans and continue to saute for 5 minutes.
Add in vegetable or chicken stock, bring to a simmer and reduce flame to low and simmer for 60 minutes, or until beans are tender. Taste, adjust seasoning, *Depending on your preference, you may add more or less stock.
Garnish with winter Frissee and fresh ground black pepper.
Enjoy with a glass of Sauvignon Blanc and fresh baked breads.
Soup may store for up to one week or you may freeze.