Cream of butterbean soup

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

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