Although this is not a Summertime soup, it will be Winter somewhere. I prefer soup as a starter or snack all year round. I do this in my large slow-cooker these days.
Butter Bean & Rosemary Soup
Ingredients 3 tbsp olive oil 2 finely chopped onion 4 finely chopped celery sticks 2 finely chopped large garlic clove 2 tsp chopped rosemary 4 x 400g cans rinsed, drained butter beans (I use dried that have been soaked overnight) 1.4l hot vegetable or ham stock 2 handfuls young spinach 284ml pot double cream
Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves. Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, Taste for seasoning, then blitz until smooth. Season to taste.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!