Butterbean Soup

This may not sound particularly appetising, but it is a really creamy and delicious soup - 

and very easy to make.

Ingredients:

(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.)

I found this recipe in "A Wolf in the Kitchen" by Lindsey Bareham.