Butterbean and Herb Cream Soup...

As requested by Wildflower and Foxytina!!!!

This is my version of the recipe - the original recipe can be found at www.veganchef.com but mine is MUCH better LOL :D - oh yeah and it is creamless, but creamy :)

INGREDIENTS
- 400g (2 cups) dried lima beans (any white bean can be substituted though)
- 20g fresh chives, chopped
- 20g fresh parsley, chopped
- 20g fresh basil, chopped
- sea salt and pepper to taste

1. Soak the beans overnight (or 8 hours), then boil them until soft.
2. Add all the chopped herbs and the seasoning, then transfer it (in batches) to a blender. Blend until it is all smooth

Easy :)
Tastes yummy with toast and salad

how much water banana? and do u keep it or drain the beans?

This is the original recipe....

6 cups water or vegetable stock
1 lb. butter beans, sorted, and rinsed
1 bay leaf
1/4 cup freshly chopped basil
1/4 cup freshly chopped Italian parsley
2 T. freshly chopped dill
1/2 t. salt
1/4 t. freshly ground black pepper


In a large pot, combine the water, butter beans, and bay leaf, and bring to a boil. Reduce the heat to low, cover, and simmer the beans until tender about 1 - 1 1/2 hours. Remove the pot of beans from the heat and remove and discard the bay leaf. Using an immersion blender or food processor, process the beans and their cooking liquid to form a smooth puree. Add the remaining ingredients and process a few times to combine. Taste and adjust the seasonings, if needed.

Serves 6

Quote:

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foxytina_69

how much water banana? and do u keep it or drain the beans?

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Just enough water to cover the beans...and no drainage, unless you want it really really thick like a pate or dip :)

thanx banana:D

No problem at all :)