Butter Bean Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Butter beans canned in water |
| 2 | l | KNORR Paste Vegetable Bouillon |
| 30 | g | FLORA Buttery Spread 2kg |
| 200 | g | Onions |
| 30 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 100 | g | Streaky bacon |
| 10 | g | Bouqet garni |
| 100 | g | KNORR Garlic & Herb Croutons |
| 100 | ml | Sour cream |
| 2 | g | Chives |
Preparation
Advance Preparation
Warm Serving Dishes.
Method
1. Drain beans well and rinse before use.
2. Prepare bouillon as per manufacturers instructions using 25g of paste to 1ltr of boiling water.
3. Heat the FLORA in a suitable sauce pan over a medium heat. Add the onions and garlic and cook until tender with out colour.
4. Add the bacon piece, bouquet garni and stock. Bring to the boil, cover and simmer for 20 minutes or until beans are tender. When cooked remove the bouquet garni and bacon, place soup in blender and blend until smooth. Pass through a sieve into a clean pan bring back to the simmer.
5. Serve the hot soup in a suitable warm bowl and garnish with KNORR Croutons and the Sour cream and chives.
Handy hint
The Soup can be flavoured at stage 3 by using any variety from the KNORR Primerba Range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
