60 minutes
Butter Bean, Celeriac and Parmesan Soup

Butter Bean, Celeriac and Parmesan Soup

A rich soup of butter beans, peppery celeriac, caraway seeds and rich savoury parmesan served with a crusty white roll

How it's doneDirections

Step 1

  • Peel and chop the celeriac
  • Peel and chop the onion(s) finely

Step 2

Heat a pan, add the butter, add the olive oil

Step 3

Add the onions and celeriac to the pan cook for 10 mins

Step 4

  • Place the caraway seeds in a mortar and pestle
  • Crush lightly add the caraway seeds cook for 5 minutes

Step 5

  • Add the stock cube to boiling water, add the stock to the pan.
  • Cook for 15 mins to 20 mins cook till soft

Step 6

Add the milk to the pan

Step 7

Drain the beans and wash in cold water, add to the pan, cook for 5 minutes

Step 8

Remove from the heat, liquidise to a puree

Step 9

Grate the parmesan,  add to the pan taste and season with salt and pepper if necessary

Step 10

  • If the soup is to thin leave on the heat till it reaches the consistency you require
  • Wash and finely chop the fresh parsley

Step 11

Ladle the soup into serving bowls, sprinkle the parsley over the soup. Serve with crusty rolls

What you needIngredients

Servings 2
Utensils
  • large pan
  • hand liquidiser
  • chopping board
  • large knife
  • sieve
  • jug
Soup
  • 20 grams butter
  • 1 tbsp olive oil
  • 2 onion
  • 200 grams cleriac
  • 1 tin butter beans
  • 1 vegetable stock cube
  • 700 ml boiling water
  • 400 ml milk
  • 1 tsp caraway seeds
  • 20 grams parmesan
  • salt to taste
  • black pepper to taste
  • 1 handful parsley
  • 2 crusty rolls

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