Bean and thyme cream soup
Ingredients (serve 2)
- 250 ml vegetable stock
- 100 g cooked white beans
- 1 egg
- 1 spring onion
- Vinegar
- Thyme
- Parsley
- Nutmeg
- Extra virgin olive oil
- Pepper
Method
- 1. Boil the egg in a saucepan with water for approximately nine minutes. Drain and peel.
- 2. Peel and chop the onion.
- 3. In a pan with a dash of olive oil, sauté the onion and thyme at medium heat.
- 4. Add the cooked beans and cover with vegetable stock. Boil for two minutes.
- 5. Remove the thyme, add the egg and blend until obtaining a homogenous texture of a creamy soup.
- 6. Chop the parsley and add to the cream. Season with a pinch of nutmeg, a few drops of vinegar, pepper, and a dash of olive oil.
