Olive Oil (1 tsp)
in a large heavy-based soup pot over a moderate heat. Cook and stir the
for 2 minutes, or until soft.
. Cook and stir for 2 minutes until combined.
Butter Beans (4 cups)
Water (6 cups)
Chicken Stock Cubes (2)
. Season with
Ground White Pepper (1/2 tsp)
Salt (1/2 tsp)
. Bring to the boil, then reduce heat and cover. Simmer for 20 minutes, or until vegetables are tender.
Remove from heat and cool for 5 minutes.
Using an electric stick blender, blend soup until smooth. Stir over a low heat for 3 minutes or until heated.
To serve, sprinkle soup with
Extra Sharp Cheddar Cheese (1 cup)
Freshly Ground Black Pepper (to taste)
. Serve alongside crusty bread. Enjoy!