Serves 4

175 g (6 oz) haricot beans

1 medium onion, skinned and finely chopped

1 small garlic clove, skinned and crushed

1.4 litres (2 1/2 pints) chicken stock

2.5 ml (1/2 tsp) dried rosemary

125 g (4 oz) Red Leicester cheese, grated

salt and freshly ground pepper

croutons to garnish

1. Place the beans in a bowl and cover with boiling water. Leave for 2-3 hours. Drain well.

2. Place the onion in a large saucepan with the garlic, beans and stock. Add the dried rosemary. Bring to the boil, cover and simmer gently for 1 - 1 1/2 hours or until the beans are tender.

3. Puree half the stock in a blender with half the beans or rub through a sieve.

4. Return the pureed soup to the pan, add the cheese and adjust seasoning. Bring to serving temperature. Serve accompanied with crisp, fried croutons.