Runner Bean Soup
Ingredients
- 500g Runner Beans
- 1 large Onion
- 1 small Carrot
- 100g Potatoes
- 25g Butter
- Parsely stalks
- Sprig of Mint
- 700ml Vegetable Stock
- Seasoning
Method
Prepare the vegetables, chopping them into even sized pieces.
Melt butter in a deep pan and saute the vegetables over a gentle heat for 10 minutes without browning.
Add the stock, herbs and seasoning.
Simmer with a lid on the pan for about 30 mins.
Puree and then sieve, check the seasoning.
Reheat to serve.