Butter Bean and Sweetcorn Soup
Serves 4
Butter - 15g (½ oz)
Onion - 1, chopped
Celery - 2 sticks, sliced
Garlic - 1 clove, crushed
Milk - 300 ml (½ pint)
Vegetable stock - 300 ml (½ pint)**
Sweetcorn - 275g (10 oz)
Butter beans - 1 x 425g (15 oz) can, drained
Fresh thyme - 1 tsp, chopped, plus some to garnish
Cheddar cheese - 75g (3 oz), grated
METHOD
Melt butter, add onion, celery and garlic and fry gently for 5 minutes until softened.
Add remaining ingredients except the cheese and bring to the boil, simmer gently for 10 minutes.
Stir in 50g (2 oz) cheese and heat gently. Serve garnished with remaining cheese and thyme.
** Vegetable Stock
This is a useful stock for all vegetable soups and stews.
Makes about 1.1 litres (2 pints)
Vegetable oil - 2 tbsp
Onion - 1 medium, finely chopped
Carrot - 1 medium, diced
Turnip - 50g (2 oz), diced
Parsnip - 50g (2 oz), diced
Celery - 4 sticks, chopped
Vegetable trimmings - e.g. celery tops, cabbage leaves, mushroom peelings, tomato skins
Water - 1.7 litres (3 pints)
Bouquet garni - 1
Black peppercorns - 6
METHOD
Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes until soft and lightly coloured.
Add the vegetables with the trimmings and the water. Add the bouquet garni and peppercorns.
Bring to the boil, partially cover and simmer for 1½ hours, skimming occasionally.
Strain the stock and leave to cool. Store in the refrigerator and use within 1-2 days.