Bacon and Butter Bean Soup
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 4
- 4 cloves garlic chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper freshly ground
- 1 onion sliced
- 2 tablespoon extra virgin olive oil
- 400 grams butter beans we use organic, canned, drained (we use biona), and rinsed (see
- 3 slices smoked bacon cut into chunks
- 1 tablespoon dry white wine
- 750 mililiter vegetable stock
- 1/4 teaspoon red chili flakes
- 2 tablespoon creme fraiche
- 1 teaspoon wholegrain mustard
- 2 tablespoon pine nuts lightly toasted
- Carbohydrate 17.733524375 g
- Cholesterol 9.62025 mg
- Fat 12.6905175 g
- Fiber 4.33885616666079 g
- Protein 7.27415125 g
- Saturated Fat 2.6969025 g
- Serving Size 1 1 Serving (154g)
- Sodium 151.0699375 mg
- Sugar 13.3946682083392 g
- Trans Fat 0.993313500000002 g
- Calories 210 calories
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
