Buttered Leek, Sweetcorn & Chicory Soup With Giant Beans

Start by doing what's necessary; then do what's possible; and suddenly you are
doing the impossible.
Francis of Assisi

winter soup, winter stew, vegetarian stew, healthy stew, healthy dinners, plant based meals

Yield: 4-6

Author: Suze Morrison

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Buttered Leek, Sweetcorn & Chicory Soup With Giant Beans

Prep time: 15 MinCook time: 23 MinTotal time: 38 Min

Start by doing what's necessary; then do what's possible; and suddenly you are doing the impossible.Francis of Assisi

Ingredients

• 3tbsp Olive Oil
• 1tbsp Butter
• 2 Corns on the Cob
• 4 Thin leeks, cut into 3cm lengths
• ½ Red Onion, finely chopped
• 2 Clove Garlic, finely sliced
• 2 Sprigs Rosemary, leaves finely chopped
• 2 Bay Leaves.
• 600g Giant Butterbeans, drained
• 800ml Vegetable stock
• 2 Small Chicory, shredded
• 2tsp Dijon Mustard
• ½ lemon, juice
• Sea Salt & Cracked Black pepper
• Fresh Olive Oil Croutons & Flat Leaf Parsley to serve

Instructions

1. Heat a large pan over a medium low heat, add the butter, oil, leeks, and onions and sweat for 12-15 minutes or until tender and sweet.
2. Meanwhile remove the husks from the corn cobs and, holding the cob upright, slide a knife down to remove the kernels, set aside.
3. Increase the heat of the pan to medium high, add the garlic, rosemary, and bay leaves. Sizzle for 30 seconds then add the sweetcorn kernels.
4. Allow to start to caramelise then add the butterbeans and stock. Cook for 8 minutes then remove 2 ladles and blend until smooth, taking care not to blend the bay leaves.
5. Return this to the pan, along with the chicory and cook 3-5 minutes or until everything is hot and fragrant. Add the Dijon and lemon juice, taste and adjust the seasoning with salt & pepper.
6. Serve with croutons and flat leaf parsley in large bowls.

https://gourmetglow.co.uk/recipes/spiced-caramel-cashew-granola

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