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Student Bean Soup      HT   SP   30mins

Serves 1 - 2     Hot  Beef  Pork  Vegetables  Pulses  Soups

 

Ingredients

2 Rashers Streaky Bacon, chopped

1 Red Capsicum, deseeded and chopped

300ml/10fl.oz. Beef Stock

1 x 200g/7oz tin Cannellini Beans, drained

A Dash of Pepper Sauce

Salt

2 tbsp Soured Cream or Crème Fraîche

 

Instructions

 

1. Lightly fry the bacon in a medium sized saucepan until the fat begins to run then add the chopped capsicum, stock cubes, water and drained beans. Bring to the boil and simmer for 20 minutes.

 

2. Remove the soup from the heat, add Tabasco sauce and salt to taste then stir in the soured cream.

 

 

 

 

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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

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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