Still eating through the stored carrots, not so many left now. I used some of the salt-free stock that I made earlier in the season with the less pretty carrots.
INGREDIENTS:
- 125g black-eyed beans, soaked and drained (haricot beans are an alternative)
- 850ml to 900ml low-salt vegetable stock
- 1 large onion, chopped
- 1 stick of celery, sliced
- 2 large carrots, peeled and diced
- A couple of sprigs of fresh parsley
- 1 bayleaf
- A pinch of dried thyme
- 25g flour
- 25g butter
- 300ml milk
- salt and pepper
- a grate of nutmeg
METHOD:
- Put the beans in a large pan with the stock, and bring to a simmer and cook gently for 45 minutes
- Add the onion, celery and carrots, as well as the herbs, and simmer with the lid on, until everything is tender.
- Remove the bayleaf, and blend the soup. You may need to add a little water if it is very thick.
- Heat the butter in a small pan, and when it is hot, add the flour and cook for 3 minutes, before adding to the soup pan.
- Blend in the salt, pepper, milk and nutmeg, adjusting the seasoning to taste.
This soup is not super-glamorous, but it tastes delicious. Serve with a garnish of chopped parsley, and with slices of brown buttered bread. It is a better colour made with haricot beans, but black-eyed beans are easier to find in the shops.