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Catalan Broad Bean and Potato Soup
Preparation info
- Serves
four
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
Habas are fresh broad beans, and are a great deal nicer than the dried variety, known as favas. The word has vanished from the Spanish dictionary and the rather indigestible dried bean has all but disappeared as well. This fresh soup uses a modern herb too – coriander is not a common Spanish ingredient, but it adds a delicious flavour.
Ingredients
30 ml 2 tbsp 2 3
Method
- Heat the oil in a large pan and fry the onions, stirring, for 5 minutes until soft. Add the potatoes, most of the beans (reserving a few for the garnish) and the stock, and bring to the boil. Simmer for 5 minutes, then add the coriander and simmer for a further 10 minutes.
