WHITE BEAN + POTATO LEEK SOUP

WHITE BEAN + POTATO LEEK SOUP

I N G R E D I E N T S

• 1 TBSP olive oil

• 1 POUND leeks from Ralph’s Greenhouse, sliced thinly

• 1 TBSP apple cider vinegar

• 5 SHAKES red pepper flakes from Hayshaker Farm

• 1 TSP salt

• Black pepper

• 2 garlic cloves from Channing Farm, crushed

• 1 POUND potatoes from Royal Produce, chopped into half inch cubes

• ¼ celeriac from Hayshaker Farm, chopped into half inch cubes

• 1 can (1 ½ CUPS) white beans

• 4 CUPS water

• 1 TSP stone ground mustard

• 1 TBSP lemon juice

• Parsley, chopped

• Walnuts from Ray Family Farm, chopped

PROCESS

1. Saute the leeks on medium heat with olive oil for 5 minutes. Add the apple cider vinegar, red pepper flakes, salt, pepper, and garlic and saute for another 2 minutes.

2. Next, add the potatoes, celeriac, white beans, and water. Simmer for 20-30 minutes until the potatoes and celeriac are tender. Remove from heat. 

3. Add the mustard and the lemon juice. Using an immersion blender or upright blender, blend the soup until smooth.

4. Serve warm and top with parsley, walnuts, and a drizzle of olive oil. Enjoy!