Step 1Place a splash of pomace oil into a hot pan, add the vegetables and cook without colouring for 6-8 minutes.
Step 2Add the flour and cook for a further 4-5 minutes. Add the stock gently, a little at a time and bring to the boil.
Step 3Add the butter beans and garlic puree and simmer for 15 minutes on a gentle heat.
Step 4Remove from the heat and blend smooth in a blender. Return to the heat and add the cream/creme fraiche, season and serve. Drizzle with some pomace oil and add a thin sliver of garlic.
- 500 g Country Range Butter Beans
- 50 celery, chopped
- 50 g leek, chopped
- 50x g onion, chopped
- 1 ltr Country Range Chicken or Vegetable stock
- 25 g Country Range Plain Flour
- splash Country Range Pomace Oil
- 1 tsp Country Range Garlic Purée
- 100 ml Country Range Crème Fraiche
- fresh garlic to garnish
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