Ingredients
| 1 kg | Butter beans (soaked overnight0 |
| 300g | Butter (unsalted) |
| 5 | Onions (sliced) |
| 8 stalks | Celery (sliced) |
| 6 sprigs | Rosemary |
| 4 lt | veg stock (hot) |
| 600 ml | Whipping cream |
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Method
1. Gently fry the onions in half the butter with the celery until lightly golden brown.
2. Add the beans & rosemary, cook for a few minutes.
3. Pour in the hot stock & bring to the boil.
4. Continue cooking until the beans are tender
5. Remove from the heat & liquidize until smooth.
6. Whisk in the warmed cream & soft butter.
Adjust seasoning & pass through a coarse sieve if necessary
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