Recipe - Leek And Butter Bean Soup

3 lg Leeks
5 Z dried butter beans
1 ds White wine vinegar
Vegetable stock
Lemon juice
Fresh chopped parsley
Black pepper

Soak beans in water overnight, boil until fairly tender (about 1.5 hours
depending on age of beans). Cut leeks into slices and saute in a little
water and vinegar. Add beans, a mixture of bean water and vegetable stock
about twice volume of solids, and simmer for about 3040 minutes. Reserve a
few beans and leek pieces for texture and puree the rest. Return pieces to
soup and stir in seasonings to taste.

Posted to recipeludigest by "bunny" layla696@ix.netcom.com on Feb 27,
1998