Kids broad bean soup

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Kids broad bean soup

Name: Kids broad bean soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3

Starter Serves 3 25 min

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

Prep time: 10 min

Cooking time: 15 min

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.

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