Date: Fri, 11 Feb 94 16:29:30 GMT
From: Sarah J Liebert (firstname.lastname@example.org)
Leek and Butter Bean Soup.
3 large leeks
125g/5oz dried butter beans
dash of white wine vinegar
fresh chopped parsley
Soak beans in water overnight, boil until fairly tender (about 1.5 hours
depending on age of beans). Cut leeks into slices and saute in a little
water and vinegar. Add beans, a mixture of bean water and vegetable stock
about twice volume of solids, and simmer for about 30-40 minutes. Reserve a
few beans and leek pieces for texture and puree the rest. Return pieces to soup
and stir in seasonings to taste.