The Cordony Kitchen — Amanda Cordony

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White bean, fennel and leek broth.


Cook time: 1 hour and 10 mins | Prep time: 15 mins + overnight | Serves: 4-6

Ingredients.

  • 2 cups dried white beans

  • 4 tablespoons (80 ml) olive oil. Extra to serve

  • 1 brown onion, diced

  • 1 fennel bulb, large, thinly sliced

  • 4 potatoes (500g) peeled, sliced into 2cm batons

  • 2 garlic cloves, roughly chopped

  • 1 leek, thinly sliced, white/light green part only

  • 1 teaspoon salt, extra to serve

  • 1 teaspoon cracked pepper, extra to serve

  • 1 tablespoon chicken stock powder, organic (or vegetable stock for vegan)

  • dill to serve

  • lemon, juiced to serve


Method.

1. Start the night before. In a medium bowl add dry white beans and 4 cups of filtered cold water. Set aside in a cool place covered. No need to refrigerate. The next day, drain and rinse before using.

2. In a large 25cm deep saucepan, add olive oil and onion. Add a good pinch of salt and sweat down on low heat for 6 minutes.

3. Add fennel, potato, garlic, leek, soaked white beans, 2 litres of cold water, salt, pepper and chicken stock powder. Bring up to a simmer or until bubbles appear on top. Simmer on medium heat for 1 hour, until beans are tender.

4. Serve with dill, squeeze of lemon, extra olive oil and plenty of cracked pepper and salt to taste.

Enjoy! Amanda x