Wednesday, 30 July 2014

Broad bean soup

I've got a bit of a broad bean glut at the moment, and I found this recipe for soup - I can make it in large batches and freeze it, giving me a supply of soup that just needs heating up.

300g broad beans
2.5 cm piece of ginger, peeled and grated - I cheat and use this:












2 cloves garlic, crushed
Juice of 1/2 lemon

Put the beans in a saucepan and cover with water.  Bring to the boil and cook for 2-3 mins until the beans are tender.
Put the beans and most of the water into a blender, add the ginger, garlic and lemon juice, and blend until smooth, then strain through a sieve into the saucepan.

Only takes a few minutes, and makes a lovely soup.



1 comment:

  1. That soup looks delicious. I think ginger is greatly under-rated as a cooking ingredient. I have a jar of stem ginger in syrup in my fridge, and I often chop up a piece to pep up a pud or cake.

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