Potato, Leek, and White Bean Soup with Olive Puree in the Manner of Ciboure

Name: Potato, Leek, and White Bean Soup with Olive Puree in the Manner of Ciboure (Soupe de Haricots Comme en Ciboure)
Yield: Serves 4
Cuisine: France
Ingredients: 6 cups light chicken or vegetable stock, lightly salted; ½ pound baking potatoes, peeled and thickly sliced; Freshly ground black pepper; 8 thinly sliced rounds of French bread, toasted lightly and rubbed with garlic; 1 cup dried white beans, preferably Greek gigantes or French Tarbais; 3 large garlic cloves, peeled and halved; 1 sprig of rosemary; 1 large leek (¼ pound), trimmed and thinly sliced; 5 tablespoons extra virgin olive oil; 2 ounces Picholine or other green olives, pitted; Salt

Soupe de Haricots Comme en Ciboure

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

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 dish, such as this simple bean soup, and make it sing. In his restaurant, he coaxes flavor out of tomatoes, peppers, cheese, and beans, re-creating the magnificent flavors of his region.

Ingredients

Europe
France
Soup
Vegan

Ingredients

Method