Bean Soup with Sea Beans and Sorrel RecipeOrigin: Britain Period: Traditional |
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Rock samphire, is a leafy vegetable and a member of the carrot family and is also known as 'sea bean'. It should not be confused with marsh samphire, a fleshy salt-talerant plant that looks a little like a small cactus and which is also edible. Ingredients
40g broad (fava) beans, cooked and peeled 
Bean Soup with Sea Beans and Sorrel Preparation:Method:Begin by making the vegetable stock. Halve the ingredients and add to a pan along with the water and seasonings. Bring to a boil, reduce to a simmer and cook, covered for 1 hour. Strain to remove the vegetables and reserve. Place the vegetable stock in a pan, add the beans, bring to a simmer and cook for 3 minutes then strain the beans (reserve the cooking liquid) and place them in a heated soup terrine. Add the parsley and spinach purées along with the butter and the reserved liquid to a pan. Bring to a boil then purée with a hand blender before adding the purslane. Season to taste and pour over the beans. Garnish with the shredded sorrel and serve. |
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