Butter Bean Soup with Crispy Bacon

It's February and its hot, so why soup you ask.....well why not I ask!  With temperatures in the mid 30's, something quick to make and tasty is the key to spending more time outdoors. 

With one day to go before a trip to the Farmers Market to stock up on food, it was a case of scratching around in the grocer cupboard and the freezer for something to eat.  While a loaf of Irish Soda Bread bakes in the oven, the soup can be made and they will both be ready at the same time.  Serve the soup with the bread and an ice cold cider....way to go!!

 

 

Butter Bean Soup with Crispy Bacon

 

Serves 2 as a starter or 1 as a main meal.

 

Ingredients

 

1 400g tin butter beans, drained and rinsed

1 T butter

1 onion, chopped

1 t fresh thyme leaves

375ml chicken stock, I use homemade out the freezer

4 slices bacon

Parsley to garnish

 

Method

1. Pan fry the bacon until crisp. Drain on paper towel and cut into small pieces.
2. Melt the butter in a pot, add the onion and fry until soft.
3. Add the beans and the thyme.
4. Pour in the chicken stock and simmer for about 20 minutes.
5. Blend in a blender until smooth, and then pass through a sieve into the pot.
6. Reheat gently, pour into bowls, and sprinkle on the bacon and chopped parsley.
7. Serve with freshly made bread.