Frothy cannellini soup
Lesley Waters’ impressive soup makes a stylish, frothy and easy starter - try serving in a cappucino cup
2
ratings
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 30 minutes
Vegetarian
Can be frozen (without pesto)
- Heat the oil in a large saucepan and tip in the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 mins until softened.
- Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 mins until the vegetables are completely softened. Allow to cool slightly.
- Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.
- Before serving, add half the pesto and whizz again for just a few seconds until the soup is flecked with basil. Season to taste. Ladle the soup into 8 cappuccino cups or bowls and spoon a dollop of the remaining pesto into each serving.
Using a frother
If you have a cappuccino frother, you can use it to give a restaurant-style frothiness to the soup. Whizz each serving for a few seconds, in the cup.
Recipe from Good Food magazine, January 2005.
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345 kcalories, protein 13g, carbohydrate 22g, fat 23 g, saturated fat 8g, fibre 5g, salt 1.62 g
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http://www.bbcgoodfood.com/recipes/1764/
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Ingredients
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium leek , thinly sliced
- 3 sticks celery , finely chopped
- 400g cans cannellini beans , drained and rinsed
- 1.7l vegetable stock
- 1 bay leaf
- 142ml carton double cream
- 150g pot fresh green pesto from the chiller cabinet
- 125g pack (around 16) sesame breadsticks , optional
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Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 30 minutes
Vegetarian
Can be frozen (without pesto)
Stylish, frothy and easy
Ingredients
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium leek , thinly sliced
- 3 sticks celery , finely chopped
- 400g cans cannellini beans , drained and rinsed
- 1.7l vegetable stock
- 1 bay leaf
- 142ml carton double cream
- 150g pot fresh green pesto from the chiller cabinet
- 125g pack (around 16) sesame breadsticks , optional
345 kcalories, protein 13g, carbohydrate 22g, fat 23 g, saturated fat 8g, fibre 5g, salt 1.62 g
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26 January 2008
Rosette commented on this recipe
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07 March 2008
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13 April 2008
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