Broad Bean Soup

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75 minutes Prep: 20 minutes Cook: 40 minutes

167 calories per serving view nutrition facts

Ingredients

120	grams	onion	chopped
1	x	salt and black pepper	to taste
60	grams	butter
1/4	teaspoon	sugar
250	grams	broad beans	shelled weight
60	ml	cream	thick
1/2	teaspoon	sage
1/2	teaspoon	savory
1/2	teaspoon	parsley leaves	chopped
1	litre	water
1	cup	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.

Puree 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.

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This recipe is as true to Shrimp Paisano (from Paisano's in San Antonio)as anything I've found. The sauce makes it. My suggested revisions: sprinkle sea salt and coarse ground pepper on the floured shrimp before frying. Fry in PEANUT oil (peanut only) and, contrary to recipe, do not bake. Double the sauce recipe and cook in 2 different pans: one for pouring over the cooked shrimp and one for tossing the pasta just prior to serving. Use 1/8 c. lemon juice and 1/8 lime c. juice instead of 1/4 cup lemon. This dish is heaven.

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