Butterbean & rosemary soup

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• Trudi

  14 December 2007

  Trudi rated and commented on this recipe

  

  I made this at a 5 course dinner party including some very luxurious treats and to my suprise this was the table's favourite course.

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• dillon

  12 January 2009

  dillon commented on this recipe

  I have made this soup many times and it is always wonderful. I have also made it using tinned haricot beans from France and I think it is even better.

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• SarahL

  19 February 2009

  SarahL commented on this recipe

  Didn't fair well with this one - it didn't turn out well I'm afraid. Both the texture and taste were not to our liking. Perhaps it needed a little more seasoning and a bit more thorough blending....

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• ivana2005

  06 September 2010

  ivana2005 commented on this recipe

  SarahL - indeed, I find that all bean soups or any other recipe require more seasoning (need to be "scharf"). I always us a lot of chilli and paprika in those dishes.

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• LMCFritz

  02 November 2010

  LMCFritz rated and commented on this recipe

  

  This is scrumptious - delicate and very flavourful at the same time. I wanted a more celery-dominant taste so I doubled the celery and halved the butterbeans. Also added some chopped thyme and a bay leaf (taken out before blitzing). Frozen spinach and reduced fat creme fraiche certainly didn't do any harm to the flavours. Just served it with a really fresh coleslaw of shredded red cabbage, finely chopped fennel, chopped salad onion and basil (touch of creme fraiche and mayo to bind it).

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• PanClanger

  16 December 2010

  PanClanger rated and commented on this recipe

  

  A nice soup that does need a substantial amount of seasoning to give it edge but is very tasty and wholesome. I used shredded little gem lettuce instead of spinach, which gives lovely green flecks even after blitzing, and just a dollop of half-fat creme fraiche instead of all that cream, and it was lovely. Have made this soup more than once now.

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• Belkey

  01 February 2011

  Belkey rated and commented on this recipe

  

  I made half the quantity, omitting the double cream and adding frozen spinach, which did mean that my soup was a lot greener than in the piccy, but rather tasty nonetheless!

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• EJBC

  04 February 2011

  EJBC rated and commented on this recipe

  

  Just made this. Omitted the cream. Delicious!

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http://www.bbcgoodfood.com/recipes/2670/

http://www.bbcgoodfood.com/recipes/2670/

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Ingredients

• 3 tbsp olive oil
• 2 finely chopped onions
• 4 finely chopped celery sticks
• 2 finely chopped large garlic cloves
• 2 tsp chopped rosemary
• 4 x 400g cans rinsed, drained butter beans
• 1.4l hot vegetable stock
• 2 handfuls young spinach
• 284ml pot double cream

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Difficulty and servings

As part of a buffet

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 3 tbsp olive oil
• 2 finely chopped onions
• 4 finely chopped celery sticks
• 2 finely chopped large garlic cloves
• 2 tsp chopped rosemary
• 4 x 400g cans rinsed, drained butter beans
• 1.4l hot vegetable stock
• 2 handfuls young spinach
• 284ml pot double cream

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