Broad Bean Soup
Broad Bean Soup
Description
This recipe serves 6 as a starter or 4 for a light lunch.
Ingredients
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Cooking time | 15 minutes |
| Total time | 1 hour, 15 minutes |
Instructions
1. Blanch the broad beans in boiling water for 2 – 3 minutes, drain and refresh in very cold water, then slip the skins off by squeezing each bean. This takes a while but is essential (the skins would make the soup bitter).
2. Heat the olive oil in a large pan, add the onion and garlic and fry gently for 5-10 minutes until soft but not coloured.
3. Add the skinned broad beans, stock and herbs, give a quick stir, bring to the boil then simmer for 5-10 minutes.
4. Allow to cool a little, then blend to a smooth consistency. Season and taste. The soup will be quite thick, add a little more stock if a thinner soup is required.
5. Heat and serve with some crusty bread.
Notes
It takes quite a while to shell the beans (removing skins) thus the ample prep time.