Butter Bean and Brussels Soup
HT SP British
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
1 x 200g/7oz tin Butter Beans
1L/35fl.oz. Fresh Vegetable Stock
Melt the butter and oil in a pan, add the garlic and sauté gently until
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.
Allow to cool slightly then transfer to a liquidiser or food processor and
blend until smooth.
Return to the pan, add the remaining stock and reheat gently stirring
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