RECIPE
Cream of butter bean soup with anchovy butter
(A recipe inspired by Simon Hopkinson)
1 large onion, chopped
3 stems of celery, chopped
1 clove of garlic, crushed
3 sprigs of fresh rosemary
2 cans of butter beans
600ml of chicken or vegetable stock
50g anchovy fillets in oil
200g butter, at room temperature
100ml of pouring cream
Fresh lemon
1. In a large saucepan, fry the onion, celery and garlic in a quarter of the butter until soft and slightly browned. Add two sprigs of rosemary, stirring briskly to allow the aroma to develop.
2. Add the two cans of beans - juice and all - and pour in the stock. Bring to the boil and simmer on medium heat for 20 minutes, or until the beans start to disintegrate.
3. Meanwhile, make the anchovy butter by combining the rest of the butter, anchovies and a few rosemary leaves in a pestle and mortar. For a smoother butter, this may also be done in a blender.
4. Once the beans are ready, remove the sprigs of rosemary from the soup and process the remaining ingredients until smooth and creamy, using a hand blender or food processor.
5. Transfer back into the pot and check for seasoning - a generous pinch of white pepper will allow the flavour to lift beautifully.
6. Add the cream and heat through, taking care not to bring it to a boil.
7. Pour the soup in bowls, adding a spoonful of anchovy butter and a squeeze of fresh lemon to each portion. Serve with crusty pain de campagne and a glass of dry or medium cream sherry.
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