Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks

Name: Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks
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

Side Dishes
Beans
Vegetables
Soups
Holiday
Thanksgiving

By Annie Petito ･ 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.

SERVES 4 to 6

TIME 1¼ hours

Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks

Why This Recipe Works

This is a members' feature.