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8.7.09

Broad Bean & Mint Soup

Every week I get a delivery of lovely fresh organic food from Riverford. This week in the box were loads of broad beans so I thought I would find something interesting to do with them & came across this recipe.

1T vegetable oil
1 onion
2 cloves garlic
2 medium potatoes, chopped
300ml vegetable stock
1½C shelled broad beans
juice of 1 lemon
300ml single cream

1 sprig mint chopped
salt & pepper to taste

·Lightly fry onions and garlic in oil.
·Add the potato and stock & cook for 15 minutes.
·Cook the broad beans in boiling water for 5 minutes & add to potato.
·Leave the soup to cool then add the lemon juice, cream and mint.
·
Purée until smooth.

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