|500.00 g||butter beans — soaked|
|250.00 g||soup — meat and bacon|
|2.00 Litres||stock — meat|
|2.00||onion — finely chopped|
|1.00||potatoes — cubed|
|1.00||carrots — sliced|
|2.00||cloves — whole|
|0.00||fresh parsley — sprigs|
|0.00||sea salt and freshly ground black pepper|
|25.00 ml||Worcestershire sauce|
|0.00||croutons — garlic|
Drain the butter beans and discard the water.
Skin the beans and cook until soft.
Cook the meat in the stock for 30 minutes.
Add the beans, vegetables, bay leaves, cloves and parsley.
Cook until the vegetables are soft and the meat falls off the bone.
Season with salt, pepper and Worcestershire sauce.
Process in a food processor if you prefer a smooth soup.
Ladle into bowls and garnish with a little cream and chopped chives.
Serve with croutons.