Crème of White Beans & Celeriac with Chile Oil

For the Soup

• 1½ cups (250 g) dried white beans
• ¼ cup olive oil

Make the soup: Soak the beans overnight in a bowl with enough cold water to cover them generously.

Heat the oil in a large heavy saucepan and add the leeks and celeriac. Saute, stirring constantly, until the leeks are soft. Add the garlic, stir for a few seconds, then add the broth.

Drain the soaked beans and add them to the saucepan. Add the rosemary and season with salt and pe