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Recipes

   Butter Bean and Sweetcorn Soup

recipe image
This recipe is a useful store cupboard stand-by soup. It is suitable for vegetarians and freezes well, too.
Ingredients
Serves: 4

15 Gram Butter (1/2 oz)
1 Onion, chopped
2 sticks Celery, sliced
1 Clove Garlic, crushed
300 ml Milk (1/2 pint)
300 ml Vegetable stock (1/2 pint)
275 Gram Sweetcorn (10 oz)
425 Gram Can butter beans, drained (15 oz)
1 Teaspoon Fresh thyme, chopped, plus some to garnish
75 Gram Cheddar cheese, grated (3 oz)
Method
Melt the butter, add the onion, celery and garlic and fry gently for 5 minutes until softened.

Add the remaining ingredients except the cheese and bring to the boil.

Simmer gently for 10 minutes.

Stir in 50g (2 oz) of the cheese and heat gently.

Serve garnished with the remaining cheese and a little more thyme.



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