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Recipes

   Green Bean Soup

recipe image
This is a great way of using up a glut of runner beans from the garden. If the weather's too hot to enjoy it when the beans are in season, simply freeze it and defrost it later for a taste of summer in the winter.
Ingredients
Serves: 4

25 Gram Butter (1 oz)
450 Gram Runner beans, chopped (1 lb)
3 Onions, chopped
1 Carrot, chopped
900 ml Vegetable stock (1 1/2 pints)
Salt and pepper
Method
Melt the butter and fry the beans, onions and carrot until soft but not browned.

Add the stock, bring to the boil, cover and simmer for about 30 minutes until the vegetables are tender.

Pur�e in a food processor or blender, then return the soup to the pan, season to taste with salt and pepper and reheat.



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