Creamy butter bean soup with croûtons

This soup has a smooth, creamy texture that is complemented perfectly by its crunchy topping of golden-brown cro?tons.

SERVES 4

125g (4oz) dried butter beans, soaked

2 tbsp olive oil

1 large onion, chopped

1 potato, peeled and diced

2 carrots, diced

2 sticks of celery, chopped

1.2ml (2 pints) water or unsalted stock

1 bouquet garni – a couple of sprigs of parsley, a sprig of thyme and a bay leaf tied together

150ml (5fl oz) single cream (optional)

salt and freshly ground black pepper

freshly grated nutmeg

a few cro?tons or cubes of crispy wholemeal toast, to serve

Drain and rinse the beans.

Heat the oil in a large saucepan, add the vegetables and saut? for 7–8 minutes without browning, then add the butter beans, water or stock and the bouquet garni. Simmer gently, half covered, for about 1? hours or until the butter beans are tender.

Remove the herbs and blend the soup (with the cream, if using). Season well with salt, pepper and nutmeg to taste.

Reheat gently – don’t let the soup boil – and scatter over the crunchy golden cro?tons or crisp wholemeal toast cubes at the last moment.

Данный текст является ознакомительным фрагментом.