Butter Bean and Sweetcorn Soup
From moggy 15 years ago
- 20 minutes to make
- Serves 4
This recipe is a useful store cupboard stand-by soup. It is suitable for vegetarians and freezes well, too.
Ingredients
- 15 Gram butter (1/2 oz) shopping list
- 1 onion, chopped shopping list
- 2 sticks celery, sliced shopping list
- 1 clove Garlic, crushed shopping list
- 300 ml milk (1/2 pint) shopping list
- 300 ml vegetable stock (1/2 pint) shopping list
- 275 Gram sweetcorn (10 oz) shopping list
- 425 Gram Can butter beans, drained (15 oz) shopping list
- 1 Teaspoon Fresh thyme, chopped, plus some to garnish shopping list
- 75 Gram cheddar cheese, grated (3 oz) shopping list
How to make it
- 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.
People Who Like This Dish 4
- snowcat17 Milwaukee, WI
- petunia97 Gonzales, LA
- goblue434 Anniston, AL
- moggy Bristol, GB
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" It was excellent "