My Cozy Kitchen Secret
I love a soup that feels like a hug. This one is my favorite. It is creamy without any cream. The secret is the beans and their own liquid. Do not drain those cans. That starchy liquid makes the soup silky.
I learned this from my friend Marie. She brought me a pot when I had a cold. I felt better with the first spoonful. I still think of her when I make it. That is the magic of sharing food.
The Crispy Little Topping
Now, the crispy leeks are pure fun. They look fancy but are simple. You just toss them in flour and oil. Then you cook them right in the microwave. It is like making little crunchy onion threads.
Watch them closely near the end. They go from golden to dark fast. The trick is to stir every 30 seconds. You want them deep gold, not brown. They add a wonderful crunch on top of the smooth soup.
Why This Bowl Matters
This soup matters because it is kind. It is gentle on your stomach but big on flavor. It uses simple pantry things. You probably have most of it already. That is a win on a busy night.
It also matters because it teaches you to taste. You add lemon juice at the end. Start with a little. Taste it. Does it need more? You are in charge. Cooking is about listening to your own mouth.
Putting It All Together
Making the soup is easy. Cook the onion and celery until soft. Doesn’t that smell amazing? Then add everything else and let it get warm. The blender does the hard work to make it smooth.
Fun fact: The Parmesan and butter are whisked in by the blender. You do not have to stir them in. The blender makes it all one happy, creamy family. Then you just heat it through. What is your favorite tool in your kitchen?
A Story and a Question
The first time I made the lemony yogurt, I used too much zest. It was very strong. My grandson made a funny face. I still laugh at that. Now I use just a teaspoon. It should be a bright whisper, not a shout.
To serve, ladle the soup into bowls. Drizzle with the lemony yogurt. Pile those crispy leeks high on top. The mix of hot, cold, creamy, and crunchy is perfect. Do you like a crunchy topping on your soup? Tell me your favorite.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Leek (white and light green part only) | 1 | |
| All-purpose flour | 2 tablespoons | |
| Vegetable oil | ½ cup | For frying leeks |
| Plain Greek yogurt | ½ cup | For lemony yogurt topping |
| Water | 3 tablespoons | For thinning yogurt |
| Lemon zest | 1 teaspoon | |
| Lemon juice | 2 teaspoons | For yogurt topping |
| Extra-virgin olive oil | 2 tablespoons | |
| Onion, chopped | ½ cup | |
| Celery rib, chopped fine | 1 small | |
| Fresh thyme sprigs | 3 | Discard after cooking |
| Garlic cloves, sliced | 2 | |
| Cayenne pepper | 1 pinch | |
| Great Northern beans (canned) | 2 (15-ounce) cans | Include liquid from cans |
| Parmesan cheese, grated | 2 tablespoons | |
| Chicken broth | 2 cups | Divided |
| Unsalted butter | 2 tablespoons | |
| Lemon juice | ½ teaspoon, plus extra | For seasoning soup |
My Cozy Lemony White Bean Soup
Hello, my dear. Come sit at the counter. I want to tell you about this soup. It’s like a warm hug in a bowl. The beans make it creamy and rich. A little lemon makes it sing. And the crispy leeks on top? They are the best part. I still laugh at that. My grandson calls them “soup sprinkles.” Doesn’t that smell amazing? Let’s make it together.
Step 1: First, we make the crispy leeks and lemony yogurt. Slice the white part of a leek into thin strips. Wash them very well. Leeks hide dirt in their layers. Toss them with flour and oil. Now, we microwave them. It sounds funny, but it works. Stir every few minutes until they are golden and crisp. (Hard-learned tip: Watch them closely at the end. They go from perfect to burnt in seconds!) Let them drain on a paper towel. In another bowl, mix yogurt, water, and lemon zest and juice.
Step 2: Now, for the soup base. Warm some olive oil in a big pot. Add your chopped onion and celery. Cook them until they are soft and sweet. Add thyme, garlic, and a tiny pinch of cayenne. Your kitchen will smell wonderful. Then, pour in two cans of beans with their liquid. Yes, the liquid too! It helps make the soup creamy. Let it all get cozy and warm for a few minutes. What veggie makes soup smell like home when it starts cooking? Share below!
Step 3: Take the pot off the heat. Fish out the thyme sprigs. Pour the bean mixture into a blender. Add some grated Parmesan cheese. Blend on low until it’s super smooth. It will look like a thick paste. Then, with the blender running, add one cup of broth and the butter. Turn the speed to high. Blend until it’s silky and pourable.
Step 4: Pour the soup back into your clean pot. Whisk in the rest of the broth. Warm it over medium heat. If it seems too thick, add a little hot water. Just before serving, stir in a splash of lemon juice. Taste it. Does it need a pinch more salt or lemon? Ladle the soup into bowls. Drizzle with the lemony yogurt. Pile those crispy “soup sprinkles” on top. Enjoy every bite.
Cook Time: 30–40 minutes
Total Time: 45–55 minutes
Yield: 4 servings
Category: Lunch, Soup
Three Fun Twists to Try
This soup is a wonderful friend. It loves to play dress-up. Here are three easy ways to change its outfit. Each one makes it feel like a whole new meal.
The Green Garden: Stir a big handful of fresh spinach into the hot soup just before blending. It turns a lovely pale green.
The Spicy Sunshine: Add a teaspoon of chopped fresh ginger with the garlic. Top each bowl with a tiny drizzle of chili oil.
The Hearty Harvest: Stir in a cup of shredded, cooked chicken or turkey after you blend the soup. Let it warm through.
Which one would you try first? Comment below!
Serving It Up Just Right
This soup is a full meal in a bowl. But it loves company. I like to serve it with thick, buttery slices of toasted bread. A simple green salad on the side is perfect too. For a pretty touch, add an extra lemon wedge on the saucer.
What to drink? On a chilly evening, a glass of crisp white wine is nice. For a family meal, I make sparkling water with a slice of lemon. It echoes the flavors in the soup. Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this lovely soup. It keeps well in the fridge for three days. Just let it cool first. Store the soup, yogurt, and crispy leeks in separate containers.
You can freeze the soup base for two months. Skip freezing the yogurt and leeks. Thaw the soup in the fridge overnight. Reheat it gently on the stove with a splash of broth.
I once reheated it too fast. The bottom got a little sticky. A slow warm-up keeps it creamy. Batch cooking this soup is a wonderful timesaver.
It means a homemade meal is always ready. That matters on busy, tired days. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. Here are three common fixes. First, your soup is too thick. Just whisk in more hot broth or water.
Second, the leeks aren’t getting crispy. They must be very dry before frying. I remember when mine were damp. They steamed instead of crisping up.
Third, the soup tastes flat. A pinch more salt or lemon juice will fix it. This matters because small tweaks build your cooking confidence. They also make the flavors sing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use cornstarch instead of flour for the leeks.
Q: Can I make parts ahead? A: Absolutely. Make the soup base and yogurt mix a day early.
Q: What if I don’t have leeks? A: Thinly sliced onion fried until crispy is a fine swap.
Q: Can I double the recipe? A: You can. Use a bigger pot for the soup.
Q: Any optional tips? A: A drizzle of good olive oil on top is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making this sunny soup. It is a hug in a bowl. *Fun fact: the lemon zest brightens the whole dish!*
I love hearing your kitchen stories. Tell me all about your adventure. Have you tried this recipe? Give your experience in the comments.
Happy cooking!
—Grace Ellington.
Lemony White Bean Soup with Crispy Leeks
Description
Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks. A comforting soup with a bright, lemony finish and a delightful crispy topping.
Ingredients
For the Lemony Yogurt and Crispy Leeks
For the Soup
Instructions
- For the lemony yogurt and crispy leeks: Halve leek lengthwise, then slice into very thin 2-inch-long strips. Wash and dry thoroughly. Toss with flour in medium bowl. Add oil and stir to combine. Microwave for 5 minutes. Stir and microwave 2 minutes longer. Repeat stirring and microwaving in 2-minute increments until leeks begin to brown (4 to 6 minutes total), then repeat stirring and microwaving in 30-second increments until leeks are deep golden (30 seconds to 2 minutes total). Using slotted spoon, transfer leeks to paper towel—lined plate; discard oil. Let leeks drain and turn crispy, about 5 minutes, then season with salt to taste. Whisk yogurt, water, and lemon zest and juice in bowl until smooth. Season with salt to taste.
- For the soup: Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are heated through and just starting to break down, 6 to 8 minutes. Remove saucepan from heat and discard thyme sprigs.
- Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute longer.
- Return soup to clean saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Drizzle each portion of soup with yogurt and sprinkle with leeks. Serve.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth. The crispy leeks can be made ahead and stored in an airtight container for up to a day.