Oct
Broad Bean Soup
1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)
Put the beans in boiling water and cook until tender.
Strain, cool in cold water and remove the skins.
Put the skinned beans in a saucepan.
Add the onion, herbs and the stock.
Simmer until the onion is tender.
Take out the bunch of herbs and rub the beans and stock through a sieve or blend with blender.
Return mixture to the saucepan.
Add the butter.
Mix flour with the milk and add to saucepan.
Season to taste.
Stir while the soup boils for five minutes, then serve.
Hello; Since fresh Fave (broad, windsor) beans are out of season here in California (November) I used frozen, making adjustments. The fresh herbs used were bay leaf, marjoram, parsley. I didn’t mix the flour with the milk being that traditionally one does that with softened or melted butter.
THIS IS AN ELEGANT SOUP that has a charming very light green color, the flavor is very mild but comes on rich as though made with heavy cream. A very light sprinkle of parmesan is nice. Next time I might add a couple gratings of nutmeg, just a little in that this soups holds up well by itself.
Yours (in the kitchen), John/Gian Banchero, Berkeley, California
November 28th, 2007 at 10:23 pm