Monday, November 4, 2013

Recipe: Broad bean, Spring Onion and Mint Soup

This is a lovely fresh tasting soup! I know I know, broad beans aren't in season at the moment, but packs of frozen broad beans are super cheap, very good for you and particularly tasty in my opinion. I used dried mint for the soup, because it's much cheaper to do so, but if you want to use fresh I would use about 1 tbsp chopped fresh mint.

Broad bean, spring onion and mint soup     (serves 4)
1 tbsp extra virgin olive oil (plus extra for garnish if desired)
10 spring onions, sliced (8 for the soup, 2 finely sliced for the garnish)
2 garlic cloves, sliced
600g broad beans
1.1   litre chicken stock
200ml skimmed milk
½ tsp dried mint
Salt and pepper to taste

1. Fry the spring onions and the garlic in the olive oil for 5 minutes. Add all the other ingredients, and cook on a high heat for 15 minutes, stirring occasionally.
2. Season to taste, blend, and serve garnished with chopped spring onions and a drizzle of extra virgin olive oil.

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