33 lines
749 B
Markdown
33 lines
749 B
Markdown
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# Fennel and Butterbean Soup
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### Ingredients
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* 1 fennel bulb
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* 1 onion
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* 400 g tin butter beans
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* 500 ml vegetable stock
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* salt
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* pepper
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* olive oil
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### Directions
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Trim the fennel bulb and slice thinly, reserving the fronds for later.
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Thinly slice the onion.
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Sweat the fennel and onion in olive oil with a pinch of salt for 10 minutes, then add the butter beans and the liquor from the tin and the vegetable stock. Bring to a simmer and cook gently for 20 minutes.
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Blitz with a stick blender until smooth. Taste and season with salt and pepper.
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To sevre, sprinkle over the reselved fennel fronds and a drizzle of olive oil.
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### Metadata
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tags: soup
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author: Ray Miller
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