Preparation Method
In large stock pot on Wolf cooktop over medium heat, saute vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme and parsley.
In a large skillet over medium heat, melt the butter. When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt. Cook until leeks and garlic have softened, 10 to 12 minutes. Add remaining soup ingredients except lemon juice to the blender in the order listed. Add leek and garlic mixture. Select the SOUP setting and press start. Once the cycle finishes, add lemon juice and PULSE several times to combine.
Divide the soup among bowls. Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.
Preparation Method
In large stock pot on Wolf cooktop over medium heat, saute vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme and parsley.
In a large skillet over medium heat, melt the butter. When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt. Cook until leeks and garlic have softened, 10 to 12 minutes. Add remaining soup ingredients except lemon juice to the blender in the order listed. Add leek and garlic mixture. Select the SOUP setting and press start. Once the cycle finishes, add lemon juice and PULSE several times to combine.
Divide the soup among bowls. Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.