| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Leeks |
| 5 |
|
Z dried butter beans |
| 1 |
ds |
White wine vinegar |
|
|
Vegetable stock |
|
|
Lemon juice |
|
|
Fresh chopped parsley |
|
|
Black pepper |
INSTRUCTIONS
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
30-40 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 recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb
27, 1998
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