John Myers
Broad Beans – Cream Soup
The perfect broad beans – cream soup recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Extra virgin olive oil
- 3 Cooked bacon slices
- 2 Serrano ham slices
- 1 size Spring onion with the green
- 1 size Garlic clove chopped
- 2 Diced potatoes
- 450 g Tender broad beans – frozen
- 750 ml Good chicken broth
- 2 teaspoon Dried savory
- Black pepper from the mill
- Salt
- 200 ml Cream
- Dice the bacon and ham, dice the white of the spring onion as well, slice the green slices and put some of them aside (for garnishing later).
- Heat the oil in a saucepan, add the diced ham and onion and sauté gently, also simmer the garlic for 30 minutes. Add the frozen beans, potatoes, savory, pepper and salt and top up with the homemade chicken stock.
- Put a lid on and cook the soup over a mild heat for about 30 minutes. Then puree with the hand blender and let the cream flow in at the same time. If necessary, a little chicken broth can be added – the soup should be soft and creamy.
- I served it garnished with a few green onion slices and pieces of bacon – for the man in the house, of course, with a sausage.
Facebook Comments