Butter Bean, Leek and Bacon Soup

Ingredients

• 8 oz dried butter beans

• 4 oz good quality smoky bacon

• 2 Tbsp good cooking oil - olive or canola

• 1 dried bay leaf

• 1 Tbsp butter

• 1 medium onion, finely chopped

• 1 leek cleaned, trimmed and finely chopped

• 1 celery stalk, finely chopped

• 1 clove garlic, whole peeled

• 1 1/2 pt water (equals 1 litre)

• 5 oz whole milk

• salt and freshly ground black pepper to your taste

• sprinkle freshly chopped parsley on finished soup.

1. Soak the beans overnight in cold water and drain before use.

2. Chop all the veggies before you start.

3. Heat 1 tablespoon of oil in a medium pan and cook the bacon about 5 minutes until lightly crisp and golden brown.

4. Add the soaked beans, bay leaf and your water to the pan.

5. Bring the mixture to a boil, reduce heat and simmer for approximately 25 minutes or until the beans are tender. Skim off any scum that appears on the surface.

6. Heat the butter and the tablespoon of oil in another saucepan and add the onion, leek, celery. Stir well to coat everything in the butter/oil mix and cook over low heat about 10 minutes until they are soft. Transfer the vegetables into the first pan. Mix well together. Remove the bay leaf at this point.

7. Add the clove of garlic, cover and simmer all for an additional 10 minutes, until the beans and vegetables are soft. Mash the beans against the side of the pan with a fork. This allows the beans to thicken the soup.

   Pour in the milk and season with salt and freshly ground pepper.
   Serve immediately and sprinkle top with freshly chopped parsley.