When you have a lot of broad beans you need to think of new and interesting things to do with them. This is Roz’s Broad Bean Soup recipe, which serves six (leftovers can be frozen and re-heated).
You will need :
500gm Broad Beans (podded)
Handful of chopped spring onions
3 x medium-sized potatoes, peeled and chopped roughly
1 x vegetable stock cube
Teaspoon of chill powder, black pepper, garlic to taste
(Optional) Swirl of cream or olive oil or a sprig of mint to garnish
Put all the ingredients in a large saucepan with 1.5 pints of water and simmer for 15 minutes.
Blend when soft.
Serve with garlic bread, bruschetta or a warm crusty roll or three.
This makes a nice smooth soup that is very tasty on a summer evening!