2 large onions, peeled and sliced
3 sticks celery, chopped
2 sprigs of rosemary
800g butter beans
750ml chicken stock
salt and pepper
150ml whipping cream
120g unsalted butter, softened
2 sprigs rosemary, leaves only
1 clove garlic, peeled and crushed
50g tin anchovies
juice of 1/2 a lemon
In a big pan melt the butter and fry the onions and celery until lightly coloured. add the rosemary and stir. Put in the beans undrained, add the stock and bring to the boil. Remove any scum. Gently simmer for 20-30 minutes. Add lots of pepper and check salt.
Meanwhile make the butter by combining all the ingredients together in a food processor until smooth. Set aside until the soups ready.
Lift out the rosemary from the soup, and then blitz the soup until smooth. Stir in the cream and gently reheat without boiling.