300 g/11 oz mixed dried pulses, such as beans, lentils and peas, soaked overnight in cold water and drained 1 carrot, chopped
1 celery stick, chopped 1 onion, chopped • 2 potatoes, sliced 2 tablespoons double cream
salt and pepper Parmesan cheese, freshly grated, to serve


1.Put the pulses in a saucepan with the carrot, celery, onion and potatoes, add water to cover and bring to the boil.
2. Reduce the heat and simmer until tender. Transfer to a food processor and process to a purée. Add the cream and process briefly again, then season with salt and pepper to taste.
3.Pour into a soup tureen and serve with the Parmesan.

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