Soups and Starters Recipes - Broad Bean and Artichoke Soup Recipe

  
 

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:

  1. 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.

  2. Heat the oil in a deep saucepan over a low heat. Add the onion and cook for about 4 minutes until golden.

  3. 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.

  4. Add the potatoes and chicory to the pan, then cover with the remaining stock and bring to the boil. Simmer for 45 minutes.

  5. 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.