Pumpkin, Leek, and White Bean Soup

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Recipe byjanetlsanders

Notes:

Serves 6

Categories:

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Ingredients:

1 ¼ cups large fresh white beans, or dried navy or cannellini beans, soaked overnight
2 onions, finely chopped
2-3 sprigs fresh thyme
1 bay leaf
1 tablespoon butter or goose fat
1 pound pumpkin, peeled and cut into 1-inch pieces
4 ¼ cups good goose, duck, or chicken stock
1 leek, finely sliced
Sea salt and freshly ground black pepper
6 slices of bread, toasted, and 1 cup Cantal or Gruyere cheese, grated, to serve

Drain the soaked beans, put them in a large pan of fresh water, and bring to a boil. Simmer for 5 minutes, then drain and throw away the cooking water. Return the beans to the pan with fresh water, 1 chopped onion, the thyme, and the bay leaf. Cook until tender, approximately 1 ½ hours, drain, and reserve the cooking liquid. Discard the thyme and bay leaf.

Soften the remaining chopped onion in the butter or goose fat for 10 minutes in a large pan. Add half of the pumpkin pieces and cook them for 3-4 minutes, stirring once or twice. Add the stock, remaining pumpkin pieces, cooked beans, and enough of the bean cooking liquid to make soup for six people (about 2 ½ cups should be enough). Season well and cook, covered, for 40 minutes.

Remove the lid, add the leek, and cook, uncovered, for 30 minutes. Stir vigorously- this will thicken the soup. Serve with toast and grated Cantal or Gruyere cheese.

French Country Cooking p98