Post by Sylvia on Jul 13, 2017 5:51:41 GMT -6
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
Method
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 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
Method
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.