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Broad Bean and Mint Soup

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About
We also do a broad bean and mint soup, which is basically hot stock, a potato, the shelled beans and a bunch of mint added to an onion and garlic that have been sweated in olive oil. When the potato is cooked, blend and pass through a colander, then put everything back in the pan, season and add a handful of parmesan before serving with bruschetta.

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