Soup is one of those meals that comforts, heals, and relaxes you all at the same time. In the summer it can be refreshing and cooling. In the winter a single bowl can warm you up and take the harshest winter chill away. Of all the people I know, it is my mother who makes the single best soups. The day I came home from the hospital after my open heart surgery, she made chicken soup. You might think, yes Lily, everyone's mother makes chicken soup. But I do not normally like chicken soup. I only like white meat, it has to be cleaned to perfection, and I am easily turned off by things in my soup that I do not think should be there (however, other people simply call me crazy). This chicken soup was made with boneless breasts that she grilled with rosemary and olive oil and the broth was a light clear broth that had sweet onions, celery, and carrots. Very few ingredients, and full of flavor. The soup was so good that I actually told her I thought that I could return to work the following week (mind you this was hours about returning from the hospital and only 3 days after my surgery). She looked at me, told me that my body was still full of an insane amount of drugs, and to continue eating my soup. And for once, I listened to my mother. My mother is an amazing cook.
A year or so later, feeling considerably better, I found myself eating soup again in my mother's kitchen. This time it was a white bean and leek soup. I kept asking her for the ingredients over and over again, because I did not believe her the first time. The soup was rich and creamy, full of flavor, and unlike the chicken soup, this version happened to be vegetarian. I was convinced that she added cream or butter, but no. The flavors were enhanced by the freshness of the quality ingredients, and of course the fact that my mother had put the meal together... Unfortunately, I still think that her version of trumps my recreation, but I felt satisfaction knowing that I came somewhat close to her level of greatness. Enjoy!
White Bean and Leek Soup - serves 6
30 oz cooked white beans (or 2 cans of white beans - I used cannellini)
1 leek stalk
2 tbsp Olive Oil
2 tsp Sea Salt
2 C. Vegetable Broth
Rinse and slice the leeks.
Heat the olive oil in a large heavy bottomed pan and add the leeks and the salt. Cook the leeks for about 15 minutes until they begin to brown.
Once the leeks are cooked, at the leeks, the white beans, and the vegetable broth to a blender and put on high until all of the ingredients are mixed into a smooth puree. Pour the mixture into a large saucepan to warm. Serve immediately. For added flavor top with fresh grated pepper, a side of whole wheat bread, and chopped scallions on top.
