Ingredients Jump to Instructions ↓

  1. 1 onion , finely chopped

  2. 1 carrot , finely chopped

  3. olive oil

  4. 1 garlic clove , crushed

  5. 410g tin white beans such as cannellini beans , rinsed and drained

  6. 500ml chicken or veg stock

  7. 142ml pot single cream

  8. 4 rashers streaky bacon , finely sliced and fried until crisp

  9. a few sprigs parsley , fried until crisp

Instructions Jump to Ingredients ↑

  1. Fry the onion and carrot in a little oil until soft but not browned, add the garlic and cook for two minutes. Add the beans and cook until warmed through. Push all the ingredients through a mouli back into a saucepan and add the stock and cream, bring to a simmer and season.

  2. Divide between 4 bowls and sprinkle with bacon and parsley.

  3. Mouli Moulis have survived the technological revolution in the kitchen because unlike processors or blenders they sieve out the fibres so you end up with a very smooth purée. You can buy them in most kitchen shops and online at


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