Soups & stews
Broad bean soup for children who hate broad beans
This soup is simple, quick and rich. It could be eaten as a starter, but has enough body to stand on its own with a bit of crusty bread or a salad. Be sure not to skimp on the cream - it is essential to this recipe. Jane Grigson recommends adding chopped salad onion and a squeeze of lemon plus some more chopped herbs. Serve on its own or with cubes of bread fried in butter.
Ingredients
main
- 1 onion, chopped
- 1-2 garlic cloves, chopped
- 60g butter
- 350g broad beans, shelled
- 850ml light vegetable or chicken stock, or water
- 3 clean, good bean pods
- 1-2 tbsp finely chopped sage or parsley
- 1-2 tsp sugar
- 6 tbsp double cream
- salt and pepper
to serve
- lemon juice (optional)
- salad onion, finely chopped (optional)
Method
-
Step 1
Cook the onion and garlic gently in the butter for about 3 minutes without colouring.
-
Step 2
Add the beans and about 850ml 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 10 minutes).
-
Step 3
Discard the pods and liquidise well until smooth.
-
Step 4
Season to taste and include 1-2 teaspoons of sugar. Reheat and stir in the cream.
