Velvety white beans blend with sweet, lightly charred leeks and tender pear for a mild, savory-fruity soup. Silky texture with subtle smokiness and a faint honeyed sweetness from the pears. Comforting and refined, it sits between a bisque and a rustic purée. Serve warm as an elegant starter or alongside crusty bread for a cozy lunch.
Ingredients
- 2 large leeks (white and light green parts only), halved lengthwise and rinsed
- 2 medium firm pears (Bosc or Anjou), cored and chopped
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 3 cups cooked cannellini beans (or 2 x 15-oz cans, drained and rinsed)
- 4 cups low-sodium vegetable or chicken stock
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- To serve: toasted walnuts or chopped parsley, and a drizzle of extra-virgin olive oil
Instructions
- Trim and halve the leeks lengthwise, rinse thoroughly to remove grit, then pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Place leeks cut-side down in the hot skillet and cook, without moving, until well browned and slightly charred, about 4–6 minutes. Flip and char the other side for 2–3 minutes. Remove and roughly chop.
- In the same pot or a separate large saucepan, warm the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add garlic and thyme and cook 30–60 seconds until fragrant.
- Add the chopped pears and charred leeks to the pot and sauté 3–4 minutes to soften the pears slightly and develop flavor.
- Stir in the cannellini beans, bay leaf, and stock. Bring to a gentle simmer and cook 10–12 minutes to meld flavors and soften the pears through.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth and velvety, leaving a little texture if you prefer. Alternatively, transfer in batches to a blender and purée, then return to the pot.
- Season with salt, pepper, and the lemon juice. Taste and adjust seasoning; rewarm gently if needed but avoid boiling.
- Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of toasted walnuts or chopped parsley for contrast. Serve hot with crusty bread.
Tips or Variations
- For extra richness, stir in 2 tablespoons of crème fraîche or plain yogurt just before serving.
- Swap toasted hazelnuts for walnuts, or roast the pears beforehand for a deeper caramel flavor.