Bean soup with rosemary and anchovy butter

75g butter

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

pepper

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.