Watercress and butter bean soup


Ingredients 9
Servings 4
Time

Ingredients

  • butter for frying
  • 1
    medium onion, chopped
  • 2
    leeks, washed and chopped
  • 200
    g
    watercress, washed and chopped
  • salt and milled pepper
  • 1
    Litres
    chicken stock
  • 820
    g
    butter beans, drained
  • cream (optional)
  • watercress sprigs
 

Method

 
Heat butter in a large saucepan and sauté onion and leeks until glossy, about 5 minutes. Add watercress and sauté until wilted, about 5 minutes. Season well, then add stock (use 2 cubes) and beans and bring to boil. Reduce heat and simmer for 20 minutes. Purée ingredients until smooth. Return to saucepan, adjust seasoning and hat through. Ladle into heated soup bowls and serve with a swirl of cream, if desired, and a sprig or two of watercress to garnish.
 

Read more on: soup
 

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