1¾ lb /750g tinned butter beans
5 oz/150g unsalted butter
2 pints/1.1 litres chicken stock
¼ pint/150ml whipping cream
zest and juice of ½ a lemon
1 onion - finelychopped
handful flat leaf parsley - chopped
salt and pepper to taste

METHOD

Heat the butter in a large saucepan. Cook the onions and the garlic until soft. Drain the butter beans and add to the saucepan. Add the stock and simmer for 30-40 minutes until the beans are tender. Add the lemon juice and zest and simmer for a further 10 minutes. Using a hand blender, liquidise the soup. Add the cream and warm through, adding seasoning if required. Serve in a bowl garnished with parsley.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS