Soups and Starters
Recipes
-
Broad Bean and
Artichoke Soup Recipe
Ingredients
Serve
4
-
250 g/8 oz broad
beans
-
3 artichokes
-
3 tablespoons olive oil
-
1/2 onion, finely chopped
-
1.5 liters/2
1/2 pints Vegetable Stock
-
2
large potatoes, thickly sliced
-
1 chicory head, thinly sliced
-
2 egg yolks
-
2 tablespoons single cream
-
2 tablespoons grated Parmesan cheese
-
15 g/1/2 oz parsley, chopped
-
salt and pepper
-
125 g/4
oz croutons, to serve
Method:
-
Remove the skins from the broad beans. Remove
any coarse outer leaves from the artichokes and
chop them into bite-sized pieces, discarding the
hairy choke.
-
Heat the oil in a deep saucepan
over a low heat. Add the onion and cook for
about 4 minutes until golden.
-
Add 125 ml/4 fl oz
of the stock and simmer for 4 minutes. Add the
broad beans and artichokes, mix well and cook
for 5 minutes.
-
Add the potatoes and chicory to
the pan, then cover with the remaining stock and
bring to the boil. Simmer for 45 minutes.
-
Remove the potato slices with a slotted spoon,
mash and return to the soup.
Note:
Beat the egg yolks in a soup tureen, together
with the cream, Parmesan and parsley. Season to
taste with salt and pepper. Gently add the soup,
then quickly stir to
mix. Serve hot, with croutons.
Soups and Starters Recipes -
Broad Bean and Artichoke Soup Recipe