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Butter Bean and Brussels Soup




Source of Recipe


the web


List of Ingredients




1 tbsp Olive Oil

15g/1/2 oz Butter

2 Garlic Cloves, crushed

175g/6oz Brussels Sprouts, roughly chopped

1 x 200g/7oz tin Butter Beans

1L/1 3/4 pts Strong Vegetable Stock



Recipe



1. Melt the butter and oil in a pan, add the garlic and sauté gently until softened.



2. Add the sprouts and the entire contents of the tin of butter beans together with 600ml/20fl.oz. of the stock. Bring to the boil, stirring, then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.



3. Allow to cool slightly then transfer to a liquidisier or food processor and blend until smooth.



4. Return to the pan, add the remaining stock and reheat gently stirring constantly. Serve immediately.


Serves 4.