Crème of White Beans & Celeriac with Chile Oil

Name: Crème of White Beans & Celeriac with Chile Oil
Yield: Serves 4
Ingredients: 2 tsp minced fresh rosemary, or 1 tsp dried rosemary; 2 tsp minced fresh rosemary, or 1 tsp dried rosemary; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of ½ lemon; 1 handful of dried chiles; 2¼ cups (500 ml) grapeseed oil (or another light oil); 2¼ cups (500 ml) grapeseed oil (or another light oil); 1½ cups (250 g) dried white beans; ¼ cup olive oil; 2 leeks, white and light green parts, washed well and finely chopped; ½ celeriac, peeled and chopped; 2 cloves garlic, minced; 6½ cups (1.5 l) vegetable broth

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

For the Soup

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

Garnish
Vegan
Gluten-free
Winter

Method

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