Szalonnás vajbabkrém leves ... hmmmm! Próbáljátok ki ti is!
Butterbean and Bacon Soup
Serves: 3-4
Calories per serving: 380
Fat: 20g
Saturated fat: 5g
– 1 tbsp. light olive oil
– 1 onion, peeled and chopped
– 4 rashers smoked streaky bacon, chopped
– 1 ham or chicken stock cube
– 2×400-420g cans butterbeans, drained and rinsed
– 1 tbsp. chopped fresh sage
– salt and freshly ground black pepper
for the garnish:
– 2 rashers smoked streaky bacon, stretched and cut into short lengths
– 4 fresh sage leaves, optional
– oil for frying, optional
1. Heat the oil in a large saucepan and then add the onion. Cook the onion over a medium heat for 5 minutes until it starts to soften, then add the chopped bacon to the pan. Cook for a further 4-5 minutes, stirring the mixture occasionally.
2. Pour 50ml water into the saucepan and crumble in the stock cube and bring to the boil, stirring until the stock cube has dissolved. Add the butterbeans, then bring the mixture to the boil. Cover the pan and reduce the heat slightly. Simmer the soup for about 20-30 minutes.
3. Remove the pan from the heat and add the chopped sage, then purée the soup either using a liquidiser, a food processor or a stick blender and season the soup to taste. If soup is too thick, add a little extra boiling water.
4. For the garnish, fry the rashers of bacon until crisp and cut into pieces. If liked, fry sage leaves in hot oil for a few seconds until they are crisp, then drain.
5. Re-warm the soup if necessary and pour it into serving bowls. Scatter bacon on top and sage leaves, if using.
OUR TIP:The cold soup be frozen for up to 1 month. Allow the soup to defrost before reheating it thoroughly. The garnish is not suitable for freezing.
