Although both this leek and white bean soup and the ginger sweetcorn cream are delicious on their own, it’s when they’re combined that the flavours really come alive!
The ginger sweetcorn cream almost tastes like dessert (now there’s an idea…), but together with the subtly flavoured soup it makes a really rather exciting combination.
It’s an unusual and very moreish addition to my soup library!
serves 4 to 6
for the soup
2 leeks, chopped
2 sticks celery, chopped
1 onion, chopped
1 bay leaf
a small bunch of parsley (around 15 g), roughly chopped
800 ml hot water
1 400 g tin of cannellini beans (240 g drained weight), drained
salt and white pepper
a small bunch of fresh coriander (around 15 g), chopped
for the ginger sweetcorn cream
150 g sweetcorn kernels, frozen or from a tin
2 cm piece of fresh ginger, peeled and roughly chopped
zest of 1/2 a lemon
juice of 1/2 a lemon (save 2 tsp for the soup)
salt to taste
Preheat the oven to 160 degrees c.
Put the leeks, celery, onion, bay leaf, parsley and hot water in a large ovenproof casserole dish with a lid.
Bring to a simmer on the hob and then transfer to the oven for 1 hour, adding the cannelini beans after 45 minutes.
Remove the bay leaf and blend the soup, adding salt and white pepper to taste.
Stir the coriander and reserved 2 tsp of lemon juice through the soup and reheat gently to serve.
While the soup is cooking make the ginger sweetcorn cream.
Put the sweetcorn, lemon juice, ginger and salt to taste in a blender. Blend until it’s as smooth as you can get it. If you want to be cheffy you can pass it through a fine sieve, but I didn’t bother.
Serve the soup with a swirl of the cream.