Roast Garlic Broad Brean Saffron Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
long grain rice
brown |
|
| 2 | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| 20 | large |
garlic cloves
|
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| 2 | pounds |
broad beans
|
* |
| 4 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
long grain rice
brown |
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 2E+1 | large |
garlic cloves
|
*
|
| 23 | ml |
olive oil
|
|
| 907.2 | g |
broad beans
|
* |
| 946 | ml |
chicken broth
|
|
Directions
Put the rice in a saucepan with the water, salt and saffron.
Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender.
Meanwhile, preheat the oven.
Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10 to 15 minutes or until they are soft and golden but not brown.
Turn them once to make sure they do not brown underneath.
Add the beans to the rice, pour on the stock and bring to the boil.
Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes.
Remove from heat, cool a little then purée in a food processor or blender.
Taste and season to taste, then serve immediately.
