Charred Lemon & White Bean Soup
The soup I make when the fridge is nearly empty and the weather is doing something dramatic. Charring the lemon halves first is the whole trick — it turns the broth from sharp into smoky.
Ingredients
- 2 lemons, halved
- Olive oil, a generous glug
- 1 onion, sliced thin
- 4 garlic cloves, smashed
- 2 tins white beans, drained
- 1 litre vegetable stock
- 1 sprig rosemary
- Salt, black pepper
Method
- Heat a dry pan until it is properly hot. Press the lemon halves cut-side down and leave them alone for four minutes, until blackened at the edges.
- Add oil, onion and garlic to the same pan. Soften for six minutes without browning.
- Add beans, stock and rosemary. Simmer fifteen minutes.
- Squeeze in the charred lemons, season hard, and blend half the pot so it stays a little chunky.
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