Orange-fleshed sweet potato and flavoursome leeks make a hearty and creamy base for butter beans. Serve with crusty bread rolls for a brisk winter warmer. Delicious!
Omit the beans. After puréeing the soup, stir in a drained 170g can white crabmeat and 2 tbsp dry sherry. * Use 200g ordinary potatoes with 200g sweet potatoes.
The basic soup can be made in advance to the end of step 3, then cooled and stored in the fridge for up to two days. To use, gently reheat and complete the recipe.
Lovely soup. Followed every thing in the recipe. My daughter hates butter beans but loved this soup .......I haven't told her that they are in it 😉. I make it regularly in our house . - 03 Sep 2017
Yummy! Instead of the cumin (my 4yo son and I dont like spicy) I added a tablespoon of no added sugar smooth peanut butter and it was delicious! My sons wolfing it down as we speak Thanks! - 15 Jan 2017
Very tasty, I used single cream instead creme fraice and parsley on the top. - 11 Jun 2016