Friday, 26 October 2012

Butterbean Soup

This may not sound particularly appetising, but it is a really creamy and delicious soup - 
and very easy to make.

(approx. 600 gms. jar) Butterbeans - I used a large jar of Spanish butterbeans - use good quality ones - rinsed and drained
1 medium shallot - peeled and chopped
2 cloves of garlic - peeled and chopped
1 large potato - peeled and roughly chopped
Small amount of dried or fresh Thyme 
Small amount of olive or sunflower oil + knob of butter

1 tsp. mustard powder or Dijon mustard
Salt and Pepper
- squeeze of lemon juice
Vegetable or Chicken Stock - approx. 600 ml.

To serve: A small knob of butter - and finely chopped corriander or parsley if wanted.

1. Saute the onion and garlic in the hot oil and butter, until softened but not browned.
2. Add the potato - fry for a few minutes
3. Add the butterbeans, salt, pepper and Thyme - cook for a few minutes to heat the beans through.
4. Add enough stock to well cover the beans and cook for a few minutes.
6. Add more stock and cook until the potatoes are very soft.
7. Cool the soup well, then liquidise with the mustard, until you have a lovely creamy soup - (not too thick.) - Test for seasoning, add a little lemon juice - to taste.
8. Serve with a small knob of butter.

I generally make my soups in the Microwave (as above method - this recipe is just fine done that way.)

No comments: