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Method :
Soak the haricot and flageolet beans
overnight in cold water. Drain the beans and put them into a medium
saucepan with the leeks, onions, marjoram and stock.
Bring to the boil, cover and simmer gently
for 90-120 minutes or until the beans can be crushed easily. Puree the
soup in a blender or food processor, then pour it back into the pan.
Add seasoning and reheat the soup without
boiling. Just before serving stir in the cream and heat gently for a
minute or so. Do not boil the soup. Taste the soup and adjust the
seasoning, then serve sprinkled with the chives.
Serves 6
Haricot and flageolet beans combine with
leeks to form the basis of this inexpensive, yet delicious, soup.
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