broad bean soup for children who hate broad beans!
Preparation Time: 20 mins
Cooking Time: 10 mins
Serves: 4
Ingredients
4 oz chopped onion
1 - 2 cloves chopped garlic
2 oz butter
¾ lb shelled broad beans
3 clean, good bean pods
chopped sage or parsley
salt, pepper, sugar
6 table spoons double cream
(lemon juice and chopped salad onion)
Instructions
This soup, which is adapted from a Jane Grigson recipe, is simple, quick and tastes pretty good. I reckon even broad bean hating children might get it past their lips. Don't skimp on the cream it is essential to this recipe.
Cook the onion and garlic gently in the butter for about three minutes without colouring. Add the beans and about 1 and ½ pints of water or a light stock plus a tablespoon of chopped sage or two of parsley with the pods. Simmer until the beans are cooked (usually about ten minutes). Discard the pods and liquidise well until smooth. Season to taste, and include one or two teaspoons of sugar. Reheat and stir in the cream. Jane Grigson recommends adding chopped salad onion and a squeeze of lemon plus some more chopped herbs. I didn't think them necessary. Serve on its own or with cubes of bread fried in butter.
