Leek, Celery and Cannellini Bean Soup with Green Peppercorns and Pancetta

Name: Leek, Celery and Cannellini Bean Soup with Green Peppercorns and Pancetta
Yield: Serves 6
Ingredients: cannellini beans 200 g, soaked for several hours (or a 400 g/14 oz can); double cream 3–4 tbsp; salt to taste; pancetta 75 g/2¾ oz; butter or vegetable oil 4 tbsp; chives 3 tbsp, chopped; fat leeks 4, white part only, sliced; dried green peppercorns 2 tbsp, lightly crushed; chicken stock 1.5 litres/2¾ pints, preferably home-made; celery stalks 5, quartered lengthways and diced; thyme sprigs 2; fresh bay leaf 1

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

This is a good mix of flavours and textures. The sweetness of the leeks goes well with earthy beans and salty crisp pancetta. Celery gives a bit of crunch and greenness, and the green peppercorns leave a mild smoky aftertaste.

Ingredients

cannellini beans 200 g, soaked for several hours (or a 400 g/14 oz

Gluten-free
Soup
Spicy

Method

If using dried beans, drain the soaking water and put the beans in a saucepan with fresh water to cover. Bring to the boil, boil for 15 minutes, then simmer for about 30 minutes more until the beans are just tender but not disintegrating. Drain, reserving the liquid. (If using canned beans, drain and rinse thoroughly.)

Melt the butter in a large saucepan. Add the leeks, celery, bay leaf