white beans or cannellini 410g tinrinsed and drained
chicken or veg stock 500ml
single cream 142ml pot
streaky bacon 4 rashersfinely sliced and fried until crisp
parsley a few sprigsfried until crisp
Instructions
STEP 1
Fry the onion and carrot in a little oil until soft but not browned, add the garlic and cook for two minutes. Add the beans and cook until warmed through.
Push all the ingredients through a mouli back into a saucepan and add the stock and cream, bring to a simmer and season.
Divide between 4 bowls and sprinkle with bacon and parsley.