Cure your winter blues with this delicious green bean soup.

Ingredients

• 2 tbsp unsalted butter
• 1 large leek, trimmed and finely chopped
• 2 to 3 medium shallots, chopped
• 1 medium potato, peeled and cubed
• 4 cups chicken or vegetable stock
• 1 1/3 cups dried flageolet beans, soaked and cooked, or one 14-oz can, drained
• 1⁄2 cup fresh sorrel leaves, shredded
• 4 tbsp light cream, plus extra for serving
• Salt and freshly ground black pepper to taste

Directions
1 Melt the butter in a large saucepan over medium-high heat; add the leek and shallots and sweat together for approximately 10 minutes, being careful not to allow them to brown.

2 Add the potato and the stock and bring to a boil; cover the pan and simmer for about 20 minutes. Stir in half of the cooked beans.

3 Stir the shredded sorrel leaves into the soup and cook for 1 to 2 minutes, then purée the mixture using an immersion blender. Add the remaining whole beans and heat gently.

4 Stir in the cream, taste and season the soup with salt and pepper if desired; serve with an extra swirl of cream.

Prep & cook: 45 minutes
Serves: 4

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Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.