Butter Bean And Sweetcorn Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is a useful store cupboard stand-by soup. It is suitable for vegetarians and freezes well, too. Ingredients:
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) |
Directions:
1. Melt the butter, add the onion, celery and garlic and fry gently for 5 minutes until softened.
2. Add the remaining ingredients except the cheese and bring to the boil.
3. Simmer gently for 10 minutes.
4. Stir in 50g (2 oz) of the cheese and heat gently.
5. Serve garnished with the remaining cheese and a little more thyme.
|
|