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   SOUPS
Butter Bean and Sweetcorn Soup
Serves 6.

INGREDIENTS:Butter - 15 g, Onion 1 chopped, Celery - 2 sticks sliced, Garlic - 1 clove crushed, Milk - 300 ml, Vegetable stock - 300 ml, Sweetcorn - 275 g (10 oz), Butter beans - 1 x 425 g (15 oz) can drained, Fresh thyme - 1 tsp chopped, plus some to garnish, Cheddar cheese - 75 g (3 oz), grated.

COOKING: 1. Melt butter, add onion, celery and garlic and fry gently for 5 minutes until softened.
2. Add remaining ingredients except the cheese and bring to a boil, simmer gently for 10 minutes.
3. Stir in 50g (2 oz) cheese and heat gently. Serve garnished with remaining cheese and thyme.