Roasted Butter Bean Soup with Garlic Oil

Prep Time


Cook Time

30 min




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

Multiply by
  • 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.