Butter Bean and Sweetcorn Soup

Description

Butter Bean and Sweetcorn Soup

• Serves 6.

Ingredients

• 15 g butter
• 1 onion, chopped
• 2 sticks celery, sliced
• 1 clove garlic, crushed
• 300 ml milk
• 300 ml vegetable stock
• 275 g (10 oz) sweetcorn
• 1 x 425 g (15 oz) can butter beans, drained,
• 1 tsp fresh thyme, chopped, plus some to garnish,
• 75 g (3 oz) cheddar cheese, grated

Directions

1. Melt butter, add onion, celery and garlic and fry gently for 5 minutes until softened.
2. Add remaining ingredients except the cheese and bring to a boil, simmer gently for 10 minutes.
3. Stir in 50g (2 oz) cheese and heat gently.
4. Serve garnished with remaining cheese and thyme.