Cannellini-and-Leek Soup with Sourdough Breadcrumbs

Coastal Living
Cannellini-and-Leek Soup with Sourdough BreadcrumbsRecipe

Photo: Brian Woodcock; Styling: Rachael Burrow

Makes 6 servings


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2 tablespoons unsalted butter
3/4 cup fresh sourdough breadcrumbs
3 tablespoons finely chopped almonds
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups thinly sliced leeks
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons kosher salt, divided
2 (15-ounce) cans cannellini beans, rinsed and drained
2 1/2 cups unsalted chicken stock
1/2 cup half-and-half
1 teaspoon sherry vinegar
2 tablespoons chopped fresh chives


Hands-on: 15 Minutes
Total: 40 Minutes

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.

Created date

March 2015