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Watercress and butter bean soup

Ingredients 9
Servings 4


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


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.

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