baby broad bean soup

baby broad bean soup

This soup is a perfect starter spring. Try to use the top
with a little oil and extra virgin olive cubes bread
fried in olive oil.

 Ingredients

3       slices toasting bread, for croûtons
6        tbsp olive oil
3       large mild onions, sliced
1       leek, sliced
1.5kg (3lb 3oz) broad beans, shelled
4       garlic cloves, crushed
        a small handful of fresh chives, chopped
4       new potatoes, peeled and chopped
         salt and freshly ground black pepper
         leaves from a bunch of fresh radishes

  Procedure

A: To make the croûtons, cut the bread into 1.5cm (1⁄2in) cubes. Heat 3 tbsp
oil in a large frying pan over a fairly hot heat. Add the bread cubes and
spread them out. Fry for a minute, then stir and turn them over. Fry for
another minute. Spread the croûtons over a plate lined with kitchen paper.
Pat with more kitchen paper to drain off excess oil. Set aside.

B: In a big stewing pot or flameproof casserole, heat the remaining oil
over a moderate heat. Add the onions and leek. Soften for 10 minutes,
stirring frequently.

C: Add the broad beans to the pot with the garlic, chives, and potatoes.
Stir, then pour in about 3 litres (51⁄4 pints) water. Season lightly and stir
in the radish leaves. Turn up the heat a little and bring to the boil, then
leave to bubble gently for 15–20 minutes.

D: Allow to cool a little, then work through a food mill. Alternatively, whiz
briefly in a blender, then press through a sieve. (If you prefer, you can
omit the sieving, in which case the soup will serve 6–8 people.) Reheat until
piping hot before serving, topped with the croûtons.