Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks
Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.
Keywords
- Side Dishes
- Soups
- Holiday
- Vegetables
- Beans
- Thanksgiving
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Cooking tools:
- Blender
- Microwave
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Slotted spoon
- Paper towel
- Plate
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 leek, white and light green part only
- 2 tablespoons all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 3 tablespoons water
- 1 teaspoon grated lemon zest plus 2 teaspoons juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped onion
- 1 small celery rib, chopped fine
- 3 sprigs fresh thyme
- 2 garlic cloves, sliced
- Pinch cayenne pepper
- 2 (15-ounce) cans great Northern beans
- 2 tablespoons grated Parmesan cheese
- 2 cups chicken broth, divided
- 2 tablespoons unsalted butter
- 1/2 teaspoon lemon juice, plus extra for seasoning
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