Creamy Butter Bean Soup

 Serves 4


  • 2 tins Batchelors Butter Beans
  • 4 cloves garlic
  • 1 onion
  • 2 tbsp butter
  • 750mls stock ( chicken or vegetable bouillon )
  • 100mls cream


  • Handful grated cheddar
  • 8 strips pancetta or crispy bacon
  • Chives
Share via:   


  1. Open and drain the butter beans. Rinse under cold water.
  2. Peel and roughly chop the onion. Peel the garlic.
  3. Make the stock.
  4. Heat the butter and oil in a large saucepan.
  5. Fry the beans and onion for 5mins over a gently heat.
  6. Pour in the stock, pop in the garlic cloves and allow to simmer for 15mins.
  7. Remove from the heat – blitz for 5 mins on full power. This is essential to get a smooth, velvety texture soup. ( it can be passed through a sieve also)
  8. Season as needed.
  9. Stir in cream and allow to warm through.
  10. To garnish: Pop the pancetta on greaseproof paper on an oven tray and bake at 180oC for 10mins until crisp. Chop up into small pieces. Top with grated mature cheddar, crispy pancetta ( bacon ) and freshly chopped chives.


This website uses cookies to ensure you get the best experience on our website. Learn more