Judy's white bean soup with chilli oil

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1. Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
2. Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb - it's a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
3. Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
4. Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.

Getting ahead

Freeze the soup at the end of step 3 for up to 2 months, or make up to a day ahead and chill until needed.

319 kcalories, protein 18g, carbohydrate 49g, fat 7 g, saturated fat 1g, fibre 15g, salt 0.89 g

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• Andrea

  08 March 2009

  Andrea rated this recipe

  

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• Dub2Dee

  03 April 2009

  Dub2Dee rated and commented on this recipe

  

  I made it today in preparation for a dinner party I'm having this weekend, and it is so nice I want to eat the whole batch myself right now! When I was 'shucking' all those beans I thought that there was no way all that effort would be worth the result but it really is. I will be making this again and again, especially as it can be frozen. Delicious!

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• yummie

  07 June 2009

  yummie commented on this recipe

  have loads of butter beans left that I had soaked for another recipe, going to use them up on this, it sound delicious mmmmmmmmmmmmmmmmm

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• SASS

  13 November 2009

  SASS rated and commented on this recipe

  

  FANTASTIC SOUP AND WELL WORTH THE FFORT!

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Ingredients

• 500g dried butter beans
• 2 tbsp vegetable oil
• 1 medium onion , chopped
• 1 garlic clove , chopped
• 2 carrots , chopped
• 2 celery sticks, chopped
• 1.4l hot vegetable stock
• 2 bay leaves
• 2-3 sprigs fresh thyme , plus extra
• chilli oil, for drizzling

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 500g dried butter beans
• 2 tbsp vegetable oil
• 1 medium onion , chopped
• 1 garlic clove , chopped
• 2 carrots , chopped
• 2 celery sticks, chopped
• 1.4l hot vegetable stock
• 2 bay leaves
• 2-3 sprigs fresh thyme , plus extra
• chilli oil, for drizzling

319 kcalories, protein 18g, carbohydrate 49g, fat 7 g, saturated fat 1g, fibre 15g, salt 0.89 g

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