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Haricot Bean and Watercress Soup<

Haricot Bean and Watercress Soup

Submitted By:
Burgundy Floyd

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Wash the watercress separating the leaves from the stems then chop the stems. Drain the beans and rinse thoroughly. Melt the butter in a large saucepan add the onion and fry gently for 5 minutes without browning. Add the chopped watercress stalks and fry for a further minute. Add the vegetable stock and beans. Bring to the boil and simmer for 10 minutes.
Remove from the heat and add the watercress leaves. Liquidize until smooth. Season with salt and freshly ground pepper.
1 x tin of Epicure Haricot Beans
1 x Bag/bunch of Watercress
25g of butter
1 x Onion Chopped
1 litre of Vegetable Stock
Sea salt
Freshly ground black pepper

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