Bean & Carrot Soup
125g haricot beans soaked and rinsed
850ml unsalted stock or water
1 large onion sliced
1 stick of celery sliced
2 large carrots diced
A bouquet garnish - 2 sprigs of parsley, sprig of thyme and a bay leaf tied together
Salt, pepper, grated nutmeg
Simmer beans in stock or water for 45 minutes, add the onion, celery, carrots and the bouquet garnish and cook 30 minutes or until tender.
Remove the bouquet and sieve or liquidise.
Melt the butter and stir into flour.
Stir in the pureed soup. Put back on heat and let it thicken simmering gently for 10-15 minutes.
Mix in the milk and season.
Serve sprinkled with chopped parsley.