This is a summer soup supper that is also vegetarian. It's a light take on classic vichyssoise that is usually made with leeks, potatoes and cream. This soup is made with leeks and cannellini beans. It is creamy and rich without the use of cream. It will keep several days in the refrigerator. Bring to room temperature before serving.
Helpful Hints:
_ Be sure to puree the soup until it is smooth.
_ When using dried spices, make sure they are fresh looking and no more than 6 months old.
Countdown:
_ Prepare all ingredients.
_ Make soup.
Shopping List:
To buy: 1 large leek, 1 bunch celery, 1 large can reduced-sodium cannellini beans, 1 container reduced-sodium vegetable broth, 1 bottle dried rosemary, 1 bottle dried sage and 1 bunch fresh chives.
Staples: olive oil, garlic, salt and black peppercorns.
