Smooth White Bean Soup (Gezeefde Witte Boonensoep)
|Celery and leeks|
2 1/2 quarts (2.5 liter) water
1 teaspoon (10 grams) salt
1 or 2 stalks celery
2 tablespoons (40 grams) butter or margarine
1 bouillon cube
|Beans and leeks in the soup pot|
- The following day, cook the beans over low heat in the same water for 2 to 2 1/2 hours.
- Slice the leeks and chop the celery; add to the soup along with the salt and simmer for another 30 minutes.
- Add the butter or margarine last, along with the bouillon cube, or a teaspoon of gravy seasoning.
- Serve with croutons or slices of toasted bread.
The recipe calls for passing the boiled beans through a sieve or colander so that only the hulls remain in the sieve. However, I was not successful in carrying out this step -- maybe I don't have the right type of sieve or colander! Anyway, a bowl of this soup was a hearty meal that warmed me up after a morning of raking leaves.
|White Bean and Leek Soup|
Eet smakelijk! Enjoy your meal!
* * *
boter = butter
preien = leeks
selderij = celery
soep = soup
witte boonen = white beans
zeef = sieve
zout = salt