Use dry white navy or haricot beans.

　　

Ingredients

serves 6-8

　　2 leeks

　　2 tablespoons vegetable or extra-virgin olive oil

　　1 3/4 cups white navy or haricot beans, soaked overnight

　　2 quarts meat or chicken stock (page 143) (or you may use 3 bouillon cubes)

　　Salt and pepper

　　

Step 1

Cut off and discard the green parts of the leeks and wash the rest well, particularly in between the leaves. Cut into thin slices and sauté in oil in a large saucepan until soft.

　　

Step 2

Add the drained beans and the stock. Bring to the boil, remove the scum, cover, and simmer gently over low heat until the beans are very soft and almost falling apart, adding water if necessary. This may take 1 1/2–2 hours.

　　

Step 3

Season to taste with salt and pepper, and simmer for a few minutes longer. Then blend to a puree in a food processor, return to the pan, add enough water if necessary to have a light, creamy texture, and bring to the boil again.

　　

Step 4

Serve hot.

　　

Variation

Step 5

Add 2 skinned and chopped tomatoes and 1 tablespoon tomato paste at the start of the cooking. This gives the soup a soft-pink color.

　　

Step 6

Add the juice of 1–2 lemons, and sprinkle chopped parsley and a little extra-virgin olive oil over each serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf