Broad Bean Soup
Yield
4 servingsPrep
20 minCook
40 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 120 | grams |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 60 | grams |
butter
|
|
| ¼ | teaspoon |
sugar
|
|
| 250 | grams |
broad beans
shelled weight |
* |
| 60 | ml |
cream
thick |
*
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
savory
|
|
| ½ | teaspoon |
parsley leaves
chopped |
|
| 1 | litre |
water
|
*
|
| 1 | cup |
croutons
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | grams |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | grams |
butter
|
|
| 1.3 | ml |
sugar
|
|
| 2.5E+2 | grams |
broad beans
shelled weight |
* |
| 6E+1 | ml |
cream
thick |
*
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
savory
|
|
| 2.5 | ml |
parsley leaves
chopped |
|
| 1 | litre |
water
|
*
|
| 237 | ml |
croutons
|
|
Directions
Sweat the onion with the butter in a saucepan without colouring, until soft.
Add the broad beans, together with the water and bring to the boil.
Add herb, chopped fine season with salt, sugar and pepper.
When the beans are cooked, take out a tablespoonful or so, refresh on cold water, skin and reserve them.
Purée the soup, either in a blender or through a sieve.
Reheat to simmering point, stir in the cream, correct the seasoning and add the reserved beans.
Serve hot with freshly cooked home made croutons.
