Broad Bean Soup

Name: Broad Bean Soup
Ingredients: 2 tablespoons oil; 50 g (2 oz) butter; 1 large onion, chopped; 100 g (½ lb) packet of frozen broad beans; a medium can of tomatoes; 1 teaspoon sugar; 2 garlic cloves, chopped; a sprig of fresh thyme or savory; a sprig of fresh thyme or savory; 500 ml (18 fl oz) vegetable stock; extra stock, water or milk; extra stock, water or milk; extra stock, water or milk; salt and pepper; salt and pepper

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is a useful emergency standby because it can be made from frozen broad beans. It needs to be puréed in a blender or food processor, or put through a mouli, to make a smooth soup, and you will need to add more stock, water or milk, to thin the soup after puréeing.

Ingredients

2 tablespoons oil
50 g (2 oz) butter

Soup
Vegetarian
Gluten-free

Method

Heat the oil and butter together in a large heavy-based saucepan, then add the onion, cover and sweat for about 5 minutes or until the onion is soft but not browned. Add the beans, tomatoes, sugar, garlic and thyme or savory, re-cover and simmer for 5-10 minutes or until the beans are thawed and tender, shaking the pan frequently.

Add the stock and simmer for a further 20-30 minutes. Le