Bean Soup with Cheese Croutes
2 leeks, thinly sliced
2 garlic cloves, crushed
300g/11oz potatoes, diced
500ml/18fl oz/2¼ cups hot vegetable stock
1 x 200g/7oz can butter (lima) beans, rinsed and drained
a few fresh parsley sprigs, finely chopped
4 x 15g/½oz slices baguette
4 tbsp grated half-fat Cheddar cheese
salt and ground black pepper
1 Lightly spray a large pan with oil and set over a low heat. When hot, add the leeks, garlic and potatoes and cook gently for 8–10 minutes until tender. Add the hot stock and bring to the boil. nReduce the heat, cover the pan and simmer for 15 minutes or until the potato is tender.
2 Blitz the soup to a purée in a blender (or use an electric hand blender). Return to the pan, add the beans, seasoning to taste and parsley and heat through gently.
3 Meanwhile, toast the baguette slices and cover them with the grated cheese. Pop them under a hot grill (broiler) until the cheese melts and bubbles.
4 Divide the soup between two deep soup bowls and put a cheese croûte in each one. Serve immediately.