Roast leek, garlic and white bean soup

Make the most of abundant leek this winter with this warming roast leek, garlic and white bean soup with sensational parmesan wafers.

Recipe «Roast leek, garlic and white bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup parmesan cheese, grated, 4 leeks, trimmed, washed, halved lengthways, plus 1 extra white part, thinly sliced, lengthways., 1 bulb garlic, 1/4 cup olive oil, 4 medium potatoes, chopped , 4 cups chicken stock or vegetable stock, 400g can butter beans, rinsed, drained, 2 tbsp thickened cream .

Ingredients:

• 1 cup parmesan cheese, grated 
• 4 leeks, trimmed, washed, halved lengthways, plus 1 extra white part, thinly sliced, lengthways. 
• 1 bulb garlic 
• 1/4 cup olive oil 
• 4 medium potatoes, chopped 
• 4 cups chicken stock or vegetable stock 
• 400g can butter beans, rinsed, drained 
• 2 tbsp thickened cream 

Instructions

1. Preheat oven to 200C or 180C fan. Line a baking tray with baking paper.
2. To make parmesan wafers, place 2 tbsp of parmesan in mounds on prepared tray, 5cm apart, to make 12 wafers. Bake for 7-8 mins, until cheese is melted and golden. Set aside to cool.
3. Reduce oven temperature to 180°C or 160°C fan. Place halved leeks and garlic in a baking pan. Drizzle with 1 tbsp of the oil and season. Bake for 20 mins, until leeks are soft. When cool enough to handle, squeeze garlic from skins.
4. Transfer leeks, garlic and any pan juices to a large saucepan. Add potato and heat on medium. Stir to coat. Add stock and 2 cups water. Bring to boil. Reduce heat to low and add beans. Simmer, covered, for 20 mins, until potato is tender. Using a stick blender, blend until smooth.
5. Heat remaining oil in a small frying pan on high. Cook sliced leek for 1-2 mins, until golden and crisp.
6. Ladle soup into bowls. Drizzle with cream and top with crisp leeks. Serve with parmesan wafers and cracked pepper.