butter bean soup
rating:1 x 400gm tin butter beans
1 medium onion
Vegetable stock powder
Milk
Handful of parsley
Olive oil
Salt and pepper
Sage leaves to garnish (optional)
Chop the onion coarsely and sweat very gently in a little oil in a covered pan until soft and sweet. Do not let it colour. Add the butter beans and their water and stock powder to taste. Simmer for a few minutes.
Liquidise until smooth and then rub through a sieve to get rid of the skins. Return puree to rinsed out pan.
Put a little milk and the parsley into the blender and whizz until finely chopped. Add to the bean puree. Dilute the puree with more milk until you have a consistency you like. Season to taste (I like lots of black pepper).
Heat and serve.
For the sage leaf garnish shred 6 -8 sage leaves and shallow fry until crisp
Makes about a pint but, like all my recipes, it's very approximate.
