Seasonal local food recipe No.315 – Leek, butter bean and parsley soup
I made this tasty soup recently, the recipe is from a Guardian feature where you cook a large quantity of a particular ingredient, in this case butter beans, and use it for four different meals. You could easily use tinned butter beans if you prefer.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 Tbsp olive oil
500 g leeks, trimmed and sliced
500 g cooked butter beans
1.5 litres water
2 Tbsp Marigold bouillon powder
A small handful fresh parsley, roughly chopped
Method
Heat the olive oil in a large saucepan, add the leeks, stir, then cover and cook gently for 5-10 minutes. Add the beans and the water, then bring to the boil. Sprinkle the bouillon powder over the surface, stirring to disperse it, then leave to simmer for about 20 minutes, until the leeks are tender. Add the fresh parsley, and blend the soup lightly with a hand blender to just thicken it slightly, but leave some visible pieces of bean and chunks of leek. Check the seasoning and serve.
http://www.theguardian.com/lifeandstyle/2016/jan/23/butter-beans-recipe-curry-soup-salad-pate
