Recipe

Butter Bean And Sweetcorn Soup Recipe

	Moggy / All my dishes 1 year, 2 months ago This recipe is a useful store cupboard stand-by soup. It is suitable for vegetarians and freezes well, too. Prep:10m Cook:20m Servings:4	Moggy
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Ingredients

15 Gram Butter (1/2 oz)

1 Onion, chopped

2 sticks Celery, sliced

1 Clove Garlic, crushed

300 ml Milk (1/2 pint)

300 ml Vegetable stock (1/2 pint)

275 Gram Sweetcorn (10 oz)

425 Gram Can butter beans, drained (15 oz)

1 Teaspoon Fresh thyme, chopped, plus some to garnish

75 Gram Cheddar cheese, grated (3 oz)

Directions

Melt the butter, add the onion, celery and garlic and fry gently for 5 minutes until softened.

Add the remaining ingredients except the cheese and bring to the boil.

Simmer gently for 10 minutes.

Stir in 50g (2 oz) of the cheese and heat gently.

Serve garnished with the remaining cheese and a little more thyme.

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Comments

petunia97 5 months, 3 weeks ago said:
I will surely be making this recipe. I love butterbeans...I have a recipe with chicken and butterbeans. Thanks...

snowcat17 1 week, 2 days ago said:
Soup's on!... I'll bring a nice crusty french bread!!!! HIGH FIVE!!!

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