Creamy Butterbean and Bacon Soup

Shopping list

• 150 g smoked streaky bacon — chopped

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• 1 piece onion — diced

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• 2 piece celery sticks — sliced

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• 2 clove garlic cloves — crushed

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• 2 tin butterbeans — 400 g each, drained and rinsed

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• 800 ml chicken stock

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• 1 tsp dried thyme

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• 100 ml double cream

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   In a large saucepan over medium heat, fry the chopped bacon until crispy, about 5 minutes. Remove half and set aside for garnish.

2. 2

   Add the diced onion and celery to the pan and cook for 5 minutes until softened.

3. 3

   Stir in the garlic and cook for 1 minute until fragrant.

4. 4

   Add the butterbeans, chicken stock and thyme. Bring to a simmer and cook gently for 15 minutes.

5. 5

   Use a stick blender to blend about half the soup, leaving some texture. Alternatively, transfer half to a blender, purée, then return to the pan.

6. 6

   Stir in the double cream and season with black pepper. Heat through gently for 2 minutes.

7. 7

   Serve hot, topped with the reserved crispy bacon.