Photo: Brian Woodcock; Styling: Rachael Burrow
Makes 6 servings
1. Melt butter in a nonstick skillet over medium-low heat until foamy. Stir in breadcrumbs and almonds; cook 10 minutes or until toasted, stirring frequently. Stir in 1/8 teaspoon each salt and black pepper.
2. Heat olive oil in a large saucepan over medium heat. Add leeks, garlic, red pepper, and 1 teaspoon salt; cook 7 minutes or until leeks soften, stirring occasionally.
3. Add beans and stock; increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat, and puree with an immersion blender until smooth. Stir in half-and-half, vinegar, and remaining 1/2 teaspoon salt. Divide soup among 6 serving bowls; sprinkle with toasted breadcrumb mixture and chives.