12303 Potato, Leek, and White Bean Soup with Olive Puree in the Manner of Ciboure Serves 4 Wed Aug 06 01:03:12 -0700 2008 Tue Feb 03 07:10:16 -0800 2009 Licensed http://www.chow.com/recipes/12303 Tue, 03 Feb 2009 15:10:16 GMT This very simple, utterly delicious soup shows off the talent of Biarritz-born Gerald Hirigoyen, chef-owner of the restaurant Piperade in San Francisco. Gerald's gift is to take a country-style dish, such as this simple bean soup, and make it sing. In his restaurant, he coaxes flavor out of tomatoes, peppers, cheese, and beans, re-creating the magnificent flavors of his region.

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  • Pick over the beans to remove any grit. Soak them overnight in enough water to cover by 2 inches. Drain and rinse.
  • In a heavy 3- or 4-quart saucepan, heat half the olive oil. Add the rosemary, garlic, and leek and cook over moderately high heat until golden but not brown, about 5 minutes. Add the beans, a pinch of salt, potato slices, and stock to the saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1½ hours, or until the beans are tender. Remove and discard the rosemary sprig. Allow the soup to cool slightly.
  • Meanwhile, soak the olives in several changes of water for 20 minutes to remove excess salt and brine. Drain the olives and place in a blender or food processor. Add the remaining olive oil and 1 to 2 tablespoons water and puree until smooth. Scrape the olive puree to a small bowl. Add the bean and potato soup to the blender or processor in batches and puree until smooth. (The recipe can be prepared to this point up to a day in advance; cool and refrigerate.)
  • About 10 minutes before serving, gently reheat the soup. If necessary, add a little water to thin to desired consistency. Bring the soup back to a boil, then remove from the heat. Swirl in the olive puree and adjust the seasoning with salt and pepper. Serve at once and pass the garlic toasts on the side.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 1 cup dried white beans, preferably Greek gigantes or French Tarbais

    ]]>     5 tablespoons extra virgin olive oil

    ]]>     1 sprig of rosemary

    ]]>     3 large garlic cloves, peeled and halved

    ]]>     1 large leek (¼ pound), trimmed and thinly sliced

    ]]>     Salt

    ]]>     ½ pound baking potatoes, peeled and thickly sliced

    ]]>     6 cups light chicken or vegetable stock, lightly salted

    ]]>     2 ounces Picholine or other green olives, pitted

    ]]>     Freshly ground black pepper

    ]]>     8 thinly sliced rounds of French bread, toasted lightly and rubbed with garlic

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