A hearty soup made by draining cooked cranberry beans and blending them into a creamy consistency. Topped with melted butter and mint, it makes a warming start to a cold winter evening.
Cook the soaked cranberry beans with the onion and carrot in water until very tender.
Blend the cooked cranberry beans and vegetables with their cooking liquid until smooth.
In a separate pot, melt the butter, add the flour, and cook briefly. Stir in the pureed cranberry bean mixture and bring to a boil.
Add the cream and salt to the soup and simmer for a few more minutes. Serve hot.
Important: Hot liquid can splatter while blending the soup. Fill the blender no more than halfway and blend in small batches. Allergen: contains wheat (gluten) and milk (cream and butter).
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