Celery and butterbean soup

2 bunches celery, chopped
1 can butterbeans, drained
1 tsp fennel seeds
1 tsp dried Rosemary
1 tsp freshly ground black pepper
1/2 tsp ground nutmeg
2 pt chicken or veg stock
2 pt water

  1. Chop celery and place in large pan.
  2. Cover with stock.
  3. Add herbs and spices, bring to boil then simmer for about 30-45 mins.
  4. Add butter beans and cook for 15 mins more.
  5. Remove from heat and blitz until smooth.
  6. Dilute with water to required thickness, and season to taste – bring back to boil before serving.

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