Potato, Leek and White Bean soup with Olive Puree in the manner of Cib

[Wolfert]

Potato, Leek and White Bean soup with Olive Puree in the manner of Ciboure - La Soupe de Haricots Comme en Ciboure

Serves 4 as Soup.

From The Cooking of Southwest France, published by John Wiley and Sons, Inc.

Copyright 2005 by Paula Wolfert

This very simple, utterly delicious soup shows off the talent of Biarritz-born Gerald Hirigoyen, chef-owner of the restaurant Piperade in San Francisco. Gerald’s gift is to take a country-style nuturing dish such as this simple bean soup, and make it sing. In his restaurant, he coaxes flavor out of tomatoes, peppers, cheese, and beans, recreating the magnificent flavors of his region.

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• 1 c dried white beans, preferably Greek gigantes or French Tarbais beans
  
• 5 T extra virgin olive oil
  
• 1 sprig of fresh rosemary
  
• 3 large garlic cloves, peeled and halved
  
• 1 large leek (1/4 pound), trimmed and thinly sliced
  
• Salt
  
• 1/2 lb baking potatoes, peeled and thinly sliced
  
• 1-1/2 qt light chicken or vegetable stock, lightly salted
  
• 2 oz Picholine or other green olives, pitted,
  
• Freshly ground black pepper
  
• 8 thinly sliced rounds of French bread, toasted lightly and rubbed with garlic
  

1. Pick over the beans to remove any grit. Soak them overnight in 3 cups of water. Drain and rinse.

2. In a heavy 3- or 4-quart saucepan, heat half the olive oil. Add the rosemary, garlic, and leek and cook over moderately high heat until golden but not brown, about 5 minutes. Add the beans, a pinch of salt, potato slices and stock to the saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 1/2 hours, or until the beans are tender. Remove and discard the rosemary and discard. Allow the soup to cool slightly.

3. Meanwhile, soak the olives in several changes of water for 20 minutes to remove excess salt and brine. Drain the olives and place in a blender or food processor. Add the remaining olive oil and 1 to 2 tablespoons water and puree until smooth. Scrape the olive puree to a small bowl.Add the bean and potato soup to the blender or processor in batches and puree on high speed until smooth . (The recipe can be prepared ahead up to this point; cool and refrigerate.)

4. ABOUT 10 MINUTES BEFORE SERVING, gently reheat the soup. If necessary, add a little water to thin to desired consistency. Bring the soup back to a boil, then remove from the heat. Swirl in the olive puree and adjust the seasoning with salt and pepper. Serve at once and pass the garlic toasts on the side.

Keywords: Soup, Easy, French

( RG1486 )