French White Bean Soup

French White Bean Soup
3 leeks, cleaned and chopped (whites only)
4 cans white beans, such as navy, drained
2-3 TBSP fresh thyme chopped
1 large can (the big one) Swanson's Chicken Stock
1 stick of butter
Olive oil
1-2 lemons, zested
Kosher salt, cracked pepper

Saute leeks in in 2 tablespoons butter with a bit of olive oil until tender.  Add beans and enough chicken stock to cover.  Add the chopped thyme.  Cook until warmed through, more if you want the flavors to blend.  Cool.  Puree soup mixture in blender or food processor, then reheat.  Mount with the rest of the butter which has been mashed with the lemon zest.  Salt and pepper to taste.  

Serves 4


Comments

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