A very yummy and gratifying soup, I like it served with fresh crust bread rolls.
When serving this in the hotels and private service I always stirred in some chopped fresh herbs (Basil, Mint, Chives etc), at the last minute.
Heat the olive oil and put the onions and bacon in a medium saucepan and cook on a medium heat until they are just starting to brown, add the butter beans and garlic and stir in the thyme.
Deglaze the pan with the white wine and a little bit of the stock, scraping all those tasty brown bits off the bottom of the pan, then add the rest of the stock and the chilli flakes. Bring to a boil and then turn down to a simmer for about 10 - 15 minutes uncovered.
Put the soup in a blender and blend until smooth (if you like your soups chunky, only blend about two thirds of the soup), return to the pan, taste and season, turn the heat right down and let cook for another 5 minutes or so.
Mix the Cr?me Fra?che and the mustard together in a separate bowl. Toast the pine nuts in a dry pan until browning.
When you serve the soup, stir in a tablespoon of the mustard cream and sprinkle with some toasted pine nuts.
Serve and Enjoy
Butter Beans, These large white beans have a rich, creamy texture. They are available canned or dried, dried beans must be soaked and cooked before use. Cannellini or borlotti beans can be substituted for butter beans in many recipes.
Uses: In salads, with chicken or pasta dishes and in soups and casseroles.
To store: Keep in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered, and stored in the fridge for up to 2 days.
To prepare; Soak the dried beans in water for 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be used in a recipe, then follow the recipe. If the beans are to be cooked, simmer for 1-1? hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 | ||
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Calories: 210 | ||
Calories from Fat: 114 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 151.1mg | 5 % | |
Potassium 400.3mg | 11 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13.4g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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