200 g/7 oz fresh cannellini beans 80 g/3 oz butter
1 shallot, chopped 200 g/7 oz prawns, peeled and deveined
100 ml/3 1/2 fl oz dry white wine
1 litre/1 3/4 pints Vegetable Stock
50 g/2 oz plain flour
5 tablespoons double cream 1 sprig fresh thyme, leaves only
salt and pepper


1.Cook the beans in boiling water until tender, then drain and pass through a food mill. Melt 25 g/1 oz of the butter in a pan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the prawns and cook for 2 minutes, then add the wine and cook until it has evaporated. Season with salt and pepper, transfer to a food processor and process to a purée.
3.Bring the stock to a boil in a saucepan. Melt the remaining butter in another pan and stir in the flour. Pour in the bean purée, gradually stir in the boiling stock and cook over a low heat for about 15 minutes.
4.Add the cream and thyme to the prawn puree, then pour into the bean mixture. Pour into a soup lureen and serve.

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