1 onion, chopped
1 tbls (15 g) 1/2 oz butter
1 tbls (15 g) 1/2 oz plain wholemeal flour
750 ml (1 1/4 pints) fresh milk
1 vegetable stock cube
400 g (14 oz) can flageolet beans or 3 oz (75 g) dried, soaked and cooked
1 tablespoon parsley, chopped
2 tablespoons soured cream or yogurt
1 tbls (15 g) 1/2 oz butter
1 tbls (15 g) 1/2 oz plain wholemeal flour
750 ml (1 1/4 pints) fresh milk
1 vegetable stock cube
400 g (14 oz) can flageolet beans or 3 oz (75 g) dried, soaked and cooked
1 tablespoon parsley, chopped
2 tablespoons soured cream or yogurt
method
1. Saute the onion in the butter until soft. Stir in the flour, cook for 1 minute.
2. Blend in the milk and sprinkle in the stock cube. Heat gently stirring continuously until the soup thickens, boils, and is smooth.
3. Stir in the beans and parsley and heat through.
4. Just before serving stir in the soured cream.
2. Blend in the milk and sprinkle in the stock cube. Heat gently stirring continuously until the soup thickens, boils, and is smooth.
3. Stir in the beans and parsley and heat through.
4. Just before serving stir in the soured cream.
serving amount
serves 4
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