Creamy White Bean & Apple Soup

Creamy White Bean & Apple Soup

Core/NC recipe

Serves 4

175g haricot beans, soaked overnight

1 stick celery, chopped

1 large onion, sliced

1 large Bramley apple, peeled, and sliced

300ml chicken or veg stock

1 large carrot, cut into small dice

450ml skimmed milk

salt & pepper

Drain the beans, then cook in fresh, lightly salted water for about 45 mins or until tender.  Drain and reserve.

Pout celery & onion into a large pan sprayed with frylight.  Heat gently, cover and cook for 10 mins.  Do not allow veg to brown.....add water if necessary.

Add apple and stock.  Cover and simmer for 20 mins.

Meanwhile, boil the carrots for 2 mins, drain and reserve.

Add milk to soup, season and blend until smooth.  Add beans and carrots.  Reheat gently but do not boil.

To freeze: cool then pour into rigid container.  Use within 1 month.  Thaw overnight in the fridge, reheat gently until piping hot.