Rosemary and Bean Soup with Vasterbottensost Toasts
Serves: 4
Ingredients
- For the soup:
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 400g can cannellini beans, drained
- 1 rosemary sprig
- 500ml vegetable stock
- 100ml white wine
- salt and ground black pepper
- ½ lemon
- 30g Västerbottensost, grated
- For the cheese toasts:
- 8 thin slices of sourdough bread
- 4 tbsp soured cream
- 120g Västerbottensost, grated
- 30g butter
Method
- Heat the oil in a pan and add the onion. Turn the heat down low and cook for 5-10 mins until starting to soften. Stir in the garlic, cannellini beans and rosemary and continue to cook for a couple of minutes. Pour in the stock and wine, and bring to the boil. Season well then cover with a lid and simmer for 15-20 mins. Allow the soup to cool, then blend until smooth. Season to taste again, adding a squeeze of lemon juice to balance the flavour. Keep warm. Put half the sliced bread on a board and spread over the soured cream evenly. Top with the cheese and put the other half of the bread on top. Slice each piece into thick fingers. Fry the fingers, in butter in batches, until golden on each side. Ladle the soup into four bowls, top with the grated cheese and a little black pepper, and serve with toasts.
