Asparagus and Broad Bean soup, The Very Best Strategy to Track Your Food

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Asparagus and Broad Bean soup

Before you jump to Asparagus and Broad Bean soup recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

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We hope you got benefit from reading it, now let’s go back to asparagus and broad bean soup recipe. You can cook asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Asparagus and Broad Bean soup:

  1. Take 1.5 bunches of asparagus.
  2. Take 250 g of x broad beans.
  3. Prepare 2 of x maris piper or King Edward potatoes.
  4. Take 1 of x Spanish onion.
  5. Provide 4 of x cloves garlic.
  6. Get 1 of x stick celery.
  7. Take 1/2 of leek.
  8. Prepare 1/2 of x cup of milk.
  9. Provide 1 of x L chicken or vegetable stock.
  10. Prepare of few sprigs of thyme.
  11. Provide of salt and pepper.
  12. You need pinch of nutmeg.

Steps to make Asparagus and Broad Bean soup:

  1. Reserve a few broad beans for garnishing the finished soup, if fresh quickly blanche in boiling water and refresh in cold water, if frozen just defrost, then remove the outer shells. The remaining beans can keep the shell as you will need to pass this soup through a sieve later. Add all of the veg except the broad beans and asparagus tips to a large pan and sweat for 5 minutes (the bottom of the asparagus can go in at this stage, add the stock, milk and simmer for 10 minutes.
  2. After 10 minutes add the asparagus tips and broad beans and simmer for another 5 – 10 minutes or until the veg is all cooked. Blitz with a stick blender or in a liquidiser until smooth, I've added a small of amount of grated nutmeg (opt) and adjust the seasoning.
  3. Pass the soup through a sieve or conical strainer, check the seasoning and keep soup hot, if its a bit thick you can add a little water. In this video I've garnished with a poached quail egg, I simmered for 1 minute, blanche the peeled broad beans for 1 minute then spoon into the centre of a bowl, pour soup around the beans..
  4. I finished my dish with some double cream and the quail egg which I nip with a small knife to allow the soft yolk to ooze out. A further garnish was a parmesan crisp which I demonstrated in my last recipe. These garnishes are all nice but not essential why not just try this soup on its own, its lovely? These images are screen shots from my youtube channel, feel free to watch the video
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