Butter Bean Soup
2 oz butter beans soaked overnight
1/2 small onion, diced
2 oz carrot, chopped
2 oz celery, chopped
1/2 oz butterCook all the vegetables until tender, adding water as it boils away.
When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.
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