Recipe Details
Title Thick country soup
Author Delia Smith
Portions 8
Created 16th February 2015 08:40 am
Weight (Per Portion)

One portion of this dish weighs approximately 288.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Haricot beans, dried, raw225 Gram
Oil, sunflower2 Tablespoon
Onions, raw1 Medium
Garlic2 Clove
Celery2 Unit
Carrots2 Medium
Pork, bacon, streaky, raw110 Gram
Leeks, raw2 Medium
Courgette, includes skin, raw3 Medium
Basil, dried2 Teaspoon
Tomato, puree4 Tablespoon
Rice, white, long-grain, raw, enriched110 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Cabbage, Savoy0.5 Small
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 262
Protein 25.78%
Other Carbohydrate 16.21%
Sugar 9.83%
Fat Saturated 8.82%
Fat Unsaturated 11.07%
Fiber 38.66%
Sodium 9.34%
Salt 9.68%
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Recipe Method
1. Put beans into a saucepan with 3 pints (1.7 litres) of cold water, bring to the boil and boil for 2-3 minutes. Turn the heat off, put a lid on and leave on one side for about an hour, to soak. 2. Heat oil in a large pan. Gently fry the onion (peeled and chopped), crushed garlic, chopped celery, scraped and chopped carrots, and rinded and chopped bacon together for about 10-15 minutes. 3. Return to the soaked beans and bring them back to the boil with the lid on and simmer for about 30 minutes, or until the beans are tender. Transfer beans to an electric blender, use draining spoon and scoop out about half the beans. 4. Measure and add a pint (570 ml) of cooking water and blend until smooth. Pour on to the softened vegetables and add the remaining whole beans and cooking water together with the prepared trimmed leeks (cleaned thoroughly, halved lengthways and sliced into
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