Asparagus and Broad Bean soup
Asparagus and Broad Bean soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asparagus and broad bean soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Asparagus and Broad Bean soup is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Asparagus and Broad Bean soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

Asparagus and Broad Bean soup A perfect Spring/Summer soup served with a poached quail egg. Uncle Matt's Cookery Lessons Somerset England. The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.

To get started with this particular recipe, we have to prepare a few components. You can have asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus and Broad Bean soup:
  1. Take 1.5 bunches asparagus
  2. Get 250 g x broad beans
  3. Prepare 2 x maris piper or King Edward potatoes
  4. Get 1 x Spanish onion
  5. Make ready 4 x cloves garlic
  6. Get 1 x stick celery
  7. Make ready 1/2 leek
  8. Make ready 1/2 x cup of milk
  9. Get 1 x L chicken or vegetable stock
  10. Prepare few sprigs of thyme
  11. Take salt and pepper
  12. Make ready pinch nutmeg

I do not trust them so early - I thought and I gave up the idea of buying them. Also because I realised that I have my all the times must - have in my freezer - frozen. Fresh asparagus and broad beans are the great luxuries of the season. But used from tip to bottom they bring magic to an everyday supper without breaking the bank A crisp, rich asparagus tart.

Instructions 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

Fond childhood memories are made of things like this - sitting cross legged on the kitchen floor podding peas and broad beans - one for the pot, two for me, one for the pot…. Melt the butter in a large pot over medium heat. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste. For the minestrone primavera, blanch the asparagus, peas, broad beans and green beans in a pan of boiling salted water for a few minutes until cooked but with a crunch.

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