- Place a splash of pomace oil into a hot pan, add the vegetables and cook without colouring for 6-8 minutes.
- Add the flour and cook for a further 4-5 minutes. Add the stock gently, a little at a time and bring to the boil.
- Add the butter beans and garlic puree and simmer for 15 minutes on a gentle heat.
- Remove from the heat and blend smooth in a blender. Return to the heat and add the cream/creme fraiche, season and serve. Drizzle with some pomace oil and add a thin sliver of garlic.