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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