Cranberry Bean Chowder

8 oz. cranberry beans

6 cups water

1 large onion, finely chopped

2 celery sticks, thinly sliced

3 oz. frozen or fresh cranberries

3 potatoes, peeled and diced

1 cup half and half cream

2 tbsp. fresh garden herbs, finely chopped (hyssop, parsley, chives)

1 large bay leaf

1 large clove elephant garlic, crushed

2 tsp. salt

3 tsp. coarsely ground black pepper

METHOD:

Bring water to a boil in a deep pan.

Add beans, onion, celery sticks, cranberries, potatoes, garden herbs, bay leaf, elephant garlic, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.

Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot with buttered hot rye bread.

Serves 6