Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks

Name: Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks
Yield: Serves 4 to 6
Ingredients: 1 , leek, white and light green part only; 2 tablespoons, all-purpose flour; 1/2 cup, vegetable oil; 1/2 cup plain, Greek yogurt; 3 tablespoons, water; 1 teaspoon, grated lemon zest plus 2 teaspoons juice; 2 tablespoons, extra-virgin olive oil; 1/2 cup chopped, onion; 1 small, celery rib, chopped fine; 3 sprigs, fresh thyme; 2 , garlic cloves, sliced; Pinch , cayenne pepper; 2 , (15-ounce) cans great Northern beans; 2 tablespoons, grated Parmesan cheese; 2 cups, chicken broth, divided; 2 tablespoons, unsalted butter; 1/2 teaspoon, lemon juice, plus extra for seasoning

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Appears in Cook's Illustrated November/December 2019

Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.

SERVES4 to 6

TIME1¼ hours

Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks

WHY THIS RECIPE WORKS

To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, wh...

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