SOUPS
FENNEL AND WHITE BEAN SOUP
Serves 8 to 10
Ingredients
375g dried white beans
30g butter
1 Tablespoon olive oil
3 leeks, thinly sliced
4 cloves garlic, finely chopped
4 large bulbs fennel, halved and sliced
8 cups/2 litres vegetable or chicken stock
½teaspoon ground white pepper Sea salt
Wedges of fresh lemon
Method
White Bean Preparation
1.Place dried beans into a large bowl, cover with cold water and soak overnight. Rinse and drain well.
Searing on the stovetop with
EasySear™ pan
2.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add butter and oil, heat a further 1 minute or until butter has melted.
3.Add leeks and garlic and sauté until leeks have softened slightly, about 2 to 3 minutes, stirring occasionally.
4.Add fennel and cook for 3 to 4 minutes or until fennel has softened slightly, stirring occasionally.
Slow Cooking
5.Place EasySear™ pan back into slow cooker base.
6.Add drained beans, stock and pepper, mixing well.
7.Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting. Cook for 5 to 6 hours or until beans are very tender.
8.Season soup with salt and serve with wedges of lemon.
TIP
Great Northern Beans were used in this recipe but any dried white beans can be used.
Setting Variation: Use the Low setting and cook for 8 to 10 hours or the High setting for 4 to 5 hours.
23
