Butterbean and Thyme Soup

Serves 4

Ingredients:

1 Medium Onion (diced)

2 Cloves Garlic (crushed)

50g Butter

2 tbspn Olive Oil

2 Tins Butterbeans (drained)

1 small bunch Thyme (stripped from stalks)

2 Glasses dry white wine

500 ml Chicken Stock

Salt and freshly ground Black Pepper

Method:

• Melt the butter in a saucepan with the olive oil and fry the onions and garlic untill soft but not brown
• Add the thyme and butterbeans and cook for three minutes
• Add the wine and reduce by half
• Then add in the chicken stock and simmer untill the butterbeans are soft, approximately eight to ten minutes
• Blend untill smooth