My recipe for Butter bean soup (borrowing a little from Raymond Blanc) using – you guessed it – only ingredients from Le Magasin de Livre Sterling.
- One 400g tin of butter beans
- one medium onion
- 4 garlic cloves (yes you can buy garlic. not fresh but under oil)
- 1.5 litres water
- 4 large pinches of ground white pepper
- some olive oil
- 1/2 teaspoon salt
- some bay leaves if you can steal them of a tree in someones garden
How to cook:
Heat a little olive oil in a pan. Thinly slice the garlic and onions and add them to pan cooking for about 5 minutes – don’t let them burn or go brown – until soft.
Add all ingredients except salt and stir together.
Bring soup to boil, skim the frothy bits off, reduce the heat and then simmer for 50 minutes.
Add salt then continue to simmer for 10 minutes.
Now you’ll taste the soup and find, as I did earlier when I tried this recipe, that it is very bland and a bit pointless. It needs jazzing up a little. I’d suggest some chopped bacon. Or if you too are without refrigerated goods maybe some corned beef? I have a phobia of meat you can only access with a key and so added a few more handfuls of salt to my soup. Salt makes everything taste better.