- 1.
Get a large pot hot. Scrub or peel your carrots. Finely dice the carrots and celery. Finely chop the onion.
- 2.
Gloss your heated pot with oil. Add the diced veg. Season well. Sizzle over medium-low heat till just tender.
- 3.
Finely chop your garlic. Cook a mo. Drain your butter beans. Add them and the zest of your lemon. Pour in the boiling water or stock. Pop a lid on. Simmer 10 mins or till carrots are fully tender.
- 4.
Blend till smooth, adding more water or stock, if needed. Add half of your chervil. Blend it through. Taste. Tweak seasoning as needed. Add a squeeze of lemon to add sharpness, if you like.
- 5.
Divide between bowls. Garnish with the remaining chervil.