Lima Bean & Bacon Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 622
The perfect winter indulgence. Crisp bacon adds texture to this creamy, smooth butter bean soup. Serve this silky soup with crusty bread for dunking. Any leftovers would make a tasty work lunch.
recipe updated 3 Sep 2021
Ingredients
-
- Smoked bacon
- 175 g
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- Onion
- 1
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- Garlic clove
- 2
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- Celery stalk
- 2
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- Leek
- 1
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- Olive oil
- 2 tablespoons
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- Butter
- 25 g
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- Ham stock
- 750 ml
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- Butter beans
- 400 g
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- Fresh parsley
- 2 sprigs
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- Fresh thyme
- 3 sprigs
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- Bay leaves
- 2
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- Salt & pepper
- as needed
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- Double cream
- 100 ml
Tools
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Wooden spoon
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Stove
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Stick blender
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Paper towels
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Plate
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Frying pan
Step preview
- Add olive oil to a clean frying pan
- Heat in frying pan - medium heat
- Add smoked bacon to the frying pan
- Fry in frying pan until golden brown
- Prepare a clean plate with paper towels
- Remove with slotted spoon
- Retrieve meat
- Heat - medium heat
- Melt butter the meat
- Add olive oil, onion, garlic clove, celery stalk and leek to the meat
- Cook until light golden while stirring occasionally - approx 10 min
- Add ham stock, butter beans, fresh parsley, fresh thyme, bay leaves and salt & pepper to the meat
- Heat and bring to a boil
- Simmer gently and turn off heat - 10 min
- Remove
- Blend with stick blender until smooth
- Add double cream to the meat
- Stir
- Season to taste
- Serve
- Garnish