Roasted Butter Bean Soup with Garlic Oil
500500 g Country Range Butter Beans
5050 celery, chopped
5050 g leek, chopped
50x50x g onion, chopped
11 ltr Country Range Chicken or Vegetable stock
2525 g Country Range Plain Flour
splash Country Range Pomace Oil
1 1 tsp Country Range Garlic Purée
100100 ml Country Range Crème Fraiche
fresh garlic to garnish
- 1Place a splash of pomace oil into a hot pan, add the vegetables and cook without colouring for 6-8 minutes.
- 2Add the flour and cook for a further 4-5 minutes. Add the stock gently, a little at a time and bring to the boil.
- 3Add the butter beans and garlic puree and simmer for 15 minutes on a gentle heat.
- 4Remove from the heat and blend smooth in a blender. Return to the heat and add the cream/creme fraiche, season and serve. Drizzle with some pomace oil and add a thin sliver of garlic.