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Butter Bean and Brussels Soup   Veg   HT  SP  British    30mins

  

 

Serves  4   Hot  Vegetables  Vegetarian  Starter  Hors d'oeuvre  Gluten Wheat Free  Eggless  English  Europe

  

 

Ingredients

   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

  

Instructions

  

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.

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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