Name: Garlic and bean soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 3 bulbs garlic; 300 gram butter beans, drained; 1 tablespoon olive oil; 15 gram butter snipped chives,; 2 carrots, chopped to serve; 2 stalks celery, trimmed, sliced; Croutons; 1/2 baguette, cut into 1 cm slices; 1 leek, trimmed, washed, sliced; olive oil; 4 cup chicken stock; 1 cup grated gruyere cheese; 2 cup water; 2 potatoes, peeled, diced; 1 teaspoon paprika

Garlic and bean soup

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Serves 6

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

3 bulbs garlic

300 gram butter beans, drained

1 tablespoon olive oil

15 gram butter snipped chives,

2 carrots, chopped to serve

2 stalks celery, trimmed, sliced

Croutons

1/2 baguette, cut into 1 cm slices

1 leek, trimmed, washed, sliced

olive oil

4 cup chicken stock

1 cup grated gruyere cheese

2 cup water

2 potatoes, peeled, diced

1 teaspoon paprika

Method

1.Preheat oven to 180°C. Drizzle garlic bulbs with oil and bake for 15-20 minutes, until tender.

2.Meanwhile, melt butter in a large saucepan on medium. Saute carrots, celery and leek, stirring, for 10-15 minutes, until vegetables are tender and beginning to caramelise.

3.Blend in stock and water. Cover and bring to the boil. Reduce heat and simmer gently for 25-30 minutes.

4.Cut the end from the garlic bulbs. Squeeze the flesh from the roasted garlic into the soup. Add potatoes and cook over medium heat for 5-10 minutes, until potatoes are tender.

5.Stir in beans. Using a hand blender or food processor, process soup until smooth. Season to taste and reheat gently.

6.Preheat grill to hot. Arrange bread on a foil-lined baking tray. Drizzle with olive oil. Grill for 2-3 minutes, until lightly golden. Sprinkle combined cheese and paprika evenly over each crouton. Grill for 2-3 minutes, until cheese melts.

7.Serve soup topped with croutons. Sprinkle with chives.

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