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Butter Bean and Sprouts Soup   Veg   HT  Pressure Cooker   SP   British   15mins



Serves  4   Hot  Vegetables  Vegetarian  Starter  Hors d'oeuvre  Gluten Wheat Free  Eggless  English  Britain Europe




1 tbsp Olive Oil

15g/½oz Butter

2 Garlic Cloves, crushed

175g/6oz Brussels Sprouts, roughly chopped

1 x 200g/7oz tin Butter Beans

1L/35fl.oz. Fresh Vegetable Stock




1. Melt the butter and oil in the open pan,  add the garlic and sauté gently until softened.


2. Add the sprouts and the entire contents of the tin of butter beans together with the stock. Bring to pressure, then reduce the heat, and cook for 5 minutes.


3. After the cooking time, remove the pan from the heat and quick release the steam.


4. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.


5. Return to the open pan, and reheat gently stirring constantly. Serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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