| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
British |
Soups, Vegetables, British |
4 |
Servings |
INGREDIENTS
| 120 |
g |
Onion; chopped |
|
|
Salt, ground pepper |
| 60 |
g |
Butter |
| 1/4 |
ts |
Sugar |
| 250 |
g |
Broad beans; shelled weight |
| 60 |
ml |
Thick cream |
| 1/2 |
ts |
Sage -==- OR |
| 1/2 |
ts |
Savory -==- OR |
| 1/2 |
ts |
Parsley; chopped |
| 1 |
l |
Water |
|
|
Cro.tons |
INSTRUCTIONS
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 whichever
herb you have chosen, chopped fine (I recommend the
use of savory), 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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