runner bean soup

 

About 500g runner beans, de- stringed if old, then cut into chunks
1 large onion, roughly chopped
1 tbsp butter/ oil
Garlic to taste, chopped. Leave it out if you want to.
1 or 2 potatoes (leftovers are fine, boiled or mashed)
Vegetable stock, about 500 ml
Milk
Crème fraîche to serve
Chopped chives or mint tops

Melt the butter/ oil in a large pan. Soften the onion in the butter without browning.

Add the garlic and raw potato in thin slices (so it cooks as quickly as everything else) and toss about with the softened onions. Sweat for a few minutes.

Add the chopped beans to the mixture and toss to coat with the butter/oil. Add vegetable stock and bring to the boil. Simmer for about 10 mins or until all the vegetables are cooked.

If using leftover potato, mix it in now and heat through.

Using a stick blender, whizz until the mixture is blended. Add enough milk to make a soupy consistency to suit you. Adjust the seasoning. Bring back to the boil and serve with a dollop of crème fraiche and some chopped chives or mint tops.


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