Monday, November 4, 2013
Recipe: Broad bean, Spring Onion and Mint Soup
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.