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Serves 6
INGREDIENTS:
8 oz. cranberry beans
6 cups water
1 large onion, finely chopped
2 celery sticks, thinly sliced
3 oz. frozen or fresh cranberries
3 potatoes, peeled and diced
1 cup half and half cream
2 tbsp. fresh garden herbs, finely chopped (hyssop, parsley, chives)
1 large bay leaf
1 large clove elephant garlic, crushed
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, celery sticks, cranberries, potatoes, garden herbs, bay leaf, elephant garlic, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot with buttered hot rye bread.
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