Broad Bean Soup – 2 Methods

 

 

Spring is not just synonymous with replacing winter clothes to some more lighter, colored flowers, and getting out with the umbrella even if the sun is out. Spring is the period of asparagus, strawberries, but especially of fresh legumes, which usually we used to buy dried, frozen or, worse, already cooked and filled in a jar. I had never bought the fresh broad beans until recently, I did’t know how soft the inside of their pod was. It looks like a soft candyfloss pillow. By browsing the book “At the Market with Joanne Harris”, I focused on the recipe of the Spring Soup, a simple bacon flavored beans soup. In this period I am reconsidering my culinary habits and commiting myself to remove meat and dairy products from my menu for at least two or three days a week. So I propose two recipes: a Classic Broad Bean Soup and a Vegan Broad Bean Soup.

 

 

 

Classic Broad Bean Soup (Spring Soup)

Serves 2:

1 tablespoon of extra virgin olive oil

Half onion, finely chopped

50 gr of bacon

Half liter of chicken or vegetable broth

500 gr of broad beans to peel

Salt and pepper

Peel the broad beans. Cook the onion and bacon in a pan with with olive oil for five minutes, then add the broad beans, keep a dozen, and the broth already hot. Bring to the boil, put the lid and let it cook for 30 minutes. Transfer the soup to a tall and narrow container, be careful not to burn, then blitz it with a stick blender until smooth. I used Bamix with the multi-purpose blade, which makes the soup more soft on the palate. Pour the soup in the pan, add the raw beans we had stored, and cook for another 5 minutes, adjusting to taste with salt. Serve adding some raw oil and ground black pepper.

 

 

 

Vegan Broad Bean Soup

Serves 2:

1 tablespoon of extra virgin olive oil

2 tablespoon of mixed onion, carrot an celery, finely chopped

Half liter of vegetable broth

500 gr of broad beans to peel

Salt and pepper

2 tablespoon of organic edible yeast flakes

Peel the broad beans. Cook the onion, carrot and celery in a pan with olive oil for five minutes, then add the broad beans, keep a dozen, and the broth already hot. Bring to the boil, put the lid and let it cook for 30 minutes. Transfer the soup to a tall and narrow container, be careful not to burn, then blitz it with a stick blender until smooth. I used Bamix with the multi-purpose blade, which makes the soup more soft on the palate. Pour the soup in the pan, add the raw beans we had stored, and cook for another 5 minutes, adjusting to taste with salt, then switch off the stove and put in the edible yeast flakes. Serve adding some raw oil and ground black pepper.

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