Sunday, August 14, 2011
Butter Bean and Brussels Soup
Serves 4 Hot Vegetables Vegetarian Starter Hors d'oeuvre Gluten Wheat Free Eggless English Europe
1 tbsp Olive Oil
15g/1/2 oz Butter
2 Garlic Cloves, crushed
175g/6oz Brussels Sprouts, roughly chopped
1 x 200g/7oz tin Butter Beans
1L/35fl.oz. Fresh Vegetable Stock
1. Melt the butter and oil in a pan, add the garlic and sauté gently until softened.
2. Add the sprouts and the entire contents of the tin of butter beans together with 600ml/20fl.oz. of the stock. Bring to the boil, stirring, then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.
3. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.
4. Return to the pan, add the remaining stock and reheat gently stirring constantly. Serve immediately.