Broad Bean Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
120g onions, chopped 
Broad Bean Soup Preparation:Method:Melt the butter in a pan and use to fry the onion and garlic for about 5 minutes, or until soft (but not coloured). Scatter the flour over the top and stir to mix into the butter. Continue cooking, stirring all the while, for 2 minutes then stir-in the stock and whisk until blended. Bring the mixture to a boil then add the broad beans and thyme. Reduce to a simmer and cook, covered, for about 8 minutes, or until the beans are tender. Take off the heat, allow to cool slightly then blend until smooth before returning to the pan. Add more stock, or water, as needed to give a thin but creamy consistency. Allow the soup to heat through then adjust the seasonings with lemon juice, salt and black pepper, to taste. Ladle into warmed soup bowls, garnished with the toasted flaked almonds and serve. |
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