Leek Brotchan with Lemon and Parsley
Source of Recipe
Kelly mailto:rachel.kelly@viacom-outdoor.co.uk ,wwrecipes - Basics - Dried Pasta - March 20, 2002, theme - Healthy and Delicious
Recipe Introduction
Leek Brotchan with Lemon and Parsley (or Leek and Butter Bean Soup!)
Butter beans are also known as Lima beans.
Serves about 6
Hi this is Kelly again from England with my third admission.
(Apologies for those who e-mailed me last time as I managed to lose a
wodge of incoming mails - computer luddite that I am!). Well, still
here in London and of course I wouldn't be a true Brit if I didn't
continue with news of English weather. Which can't make up it's mind
whether it's spring or autumn. But the daffs are out and the cherry
blossom is doing its magical thing again and it's definitely my
favourite time of the year.
Brotchan is an Irish name for soup, which will often contain potatoes,
but I like using the butter (lima) beans because they give the soup a
very creamy texture. This recipe is a two-in-one delight! I first
made the soup some years ago and my flatmate asked if she could borrow
some. She reduced the soup down and had it as a sauce for a piece of
grilled fish. It was divine! It is also the most beautiful colour -
delicately yellowy green.
List of Ingredients
125g/5oz dried butter beans or 1 can equivalent
2 pints of water if soaking beans
2 pints of water if boiling beans
Dab of butter or olive oil or a spray of oil
3 large leeks
1.5 2 pints light vegetable stock (you can use some of
water left after cooking the beans, although I often don't
as it can be a little too beany !)
lemon juice of half a lemon
1 tbs of white wine vinegar or verjuice (you Aussies
will probably know what this is!*)
fresh chopped parsley
freshly ground salt and black pepper Recipe
If using dried beans: Soak beans in water overnight, then drain and
rinse well. What ever you do, do NOT add salt until the final stages
of cooking! Bring the beans to the boil in fresh water and boil
rapidly for 10 minutes (which destroys any toxins on them). The
simmer for another 40 50 minutes until the beans are fairly tender
(depending on how old the beans are). Drain and reserve a little of
the cooking liquid for later. Wash and slice the leeks (including the
green bits). Make sure that you get rid of all the grit. The leeks
can be sauteed in the butter/oil, but if you really want to keep the
calories down gentle fry in a little water and vinegar. Cook the
leeks for about 5 minutes. Then add beans and cook for another 5
minutes, but remember to stir occasionally. Then add the stock and a
little of the bean water if you want. Simmer for about 30 minutes in
a covered pot, adding more liquid if necessary. Then stir in the
chopped parsley and allow the soup to cool slightly. Puree and return
to a clean pan. Gently reheat the soup and add lemon juice and
vinegar (or verjuice) to taste. It really depends on how sharp you
like the flavour. Season generously (you'll probably need more salt
than usual depending on how salty the stock is). Garnish with a swirl
of natural yoghurt and some chopped parsley or chives.
Obviously this would be far too much to make a sauce, but if you have
some soup left over, put it in a pan and slowly heat until reduced.
It makes a lovely topping for some steamed or grilled fish, such as
salmon or trout, and is perfect with steamed asparagus.
* What is verjuice ? Well verjuice is made from unfermented grapes.
It just acts as a very gentle acidulant; less tart and far subtler
than lemon juice or wine vinegar. In the UK, I buy this from
Sainsburys, but it is actually imported from Maggie Beer in Australia.
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