Unless the beans are young, boilthem for 10 min. in salted water and remove the skins. In a deep pan fry the bacon, butter and onion together for 10 min., add the stock and savory and when boiling add the beans. Simmer until the beans are soft, about 20 min. unless very old. Rub through a sieve, stir the milk into the purée and measure the soup. For each 1pt. of soup blend
Decorate with piped double cream or a few cooked beans, if liked.