Description
Jamie Oliver’s runner bean soup blends British garden freshness with simple, hearty ingredients. Creamy and comforting, you’ll savor each spoonful of this classic countryside recipe.
Ingredients
Scale
- 500 g (17.6 oz) runner beans, strings removed and cut into pieces
- 1 large onion, chopped
- 1–2 potatoes, sliced thin or use leftovers
- 2 cups (480 ml) vegetable stock
- 1 tbsp (15 ml) cooking oil or butter
- Milk, as needed
- 1–2 cloves garlic, chopped (optional)
- 2 tbsps (30 ml) creme fraiche for serving (optional)
- Chopped chives or mint for garnish
Instructions
- Sauté Foundation: Heat olive oil or unsalted butter in a large pot over medium heat, creating an aromatic base for the vegetable soup.
- Vegetable Preparation: Add diced onions and cook until translucent, then introduce minced garlic and sliced potato, stirring to coat evenly with the fragrant oil.
- Bean Integration: Fold in fresh runner beans, ensuring they’re well-distributed throughout the mixture and gently coated with the cooking fat.
- Liquid Infusion: Pour vegetable stock into the pot, bringing to a vigorous boil before reducing to a gentle simmer that will tenderly cook the vegetables for 10-12 minutes.
- Blending Transformation: Remove from heat and use an immersion blender to create a silky-smooth consistency, gradually incorporating milk to achieve a creamy texture.
- Final Seasoning: Adjust flavors with salt and freshly ground black pepper, tasting carefully to balance the soup’s overall profile.
- Elegant Presentation: Reheat to serving temperature, ladle into warm bowls, and garnish with a delicate dollop of creme fraiche and a sprinkle of freshly chopped chives or mint leaves for a sophisticated finish.
Notes
- Soften Onions Carefully: Cook onions gently without browning to maintain a delicate, sweet flavor profile that won’t overpower the soup’s subtle vegetable essence.
- Choose Fresh Runner Beans: Select young, tender runner beans for maximum sweetness and minimal stringiness, ensuring the best possible texture and taste.
- Blending Technique Matters: Use an immersion blender for smooth, consistent texture, working in gentle pulses to prevent over-processing and maintain some vegetable character.
- Temperature Control is Key: Maintain a low simmer during cooking to preserve nutrients and develop deep, harmonious flavors without losing the vegetables’ natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg