Broad (Fava) Bean And Mint Soup
Submitted by brianjwood on August 03, 2002 at 11:26 am

DESCRIPTION
Broad (Fava) Bean & Mint Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Broad (fava) Bean & Mints Soup.

1 ½ lbs broad beans in pod.
1 lb potatoes
1 onion, chopped finely
1 tbsp butter
1 tbs olive oil
2 ¼ pints chicken (or vegetable) stock
12 mint leaves, chopped
4 fl oz double (heavy) cream
Sea salt and fresh ground black pepper

Method: Pod the beans and peel potatoes, cutting them into bite sized chunks. Cook the beans in simmering, salted water for about 10 minutes until tender, then drain. Heat the butter and oil in pan and fry the onion, not browning, till soft. Add the stock and potatoes, stiriing well, and cook 20 – 30 minutes until soft. You can peel the beans (prettier and much greener) or leave the skin on (more nutricious), but now add the mint and the beans and puree (in batches if necessary) in a blender or processor. Return to pan, add the cream, season to taste and heat gently. Can be served hot, or cooled completely (chilled) and served like vichysoisse. Great with crusty bread – of course!

Serves 2.
N.B with metric conversions, which are always approximate, take care not to add the stock all at once. Put about 2 pints in to cook, process and check the texture. If you want it a bit thinner, add more stock before final heating. The cream’s OK!