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The ingredients needed to cook Asparagus and Broad Bean soup:
- You need 1.5 bunches of asparagus.
- Get 250 g of x broad beans.
- Take 2 of x maris piper or King Edward potatoes.
- Use 1 of x Spanish onion.
- Provide 4 of x cloves garlic.
- Prepare 1 of x stick celery.
- Prepare 1/2 of leek.
- Take 1/2 of x cup of milk.
- Get 1 of x L chicken or vegetable stock.
- Use of few sprigs of thyme.
- Get of salt and pepper.
- You need pinch of nutmeg.
Instructions to make Asparagus and Broad Bean soup:
- 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.
- 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.
- 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..
- 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 https://www.youtube.com/watch?v=8fvFVZQXlU8.
Crecipe.com deliver fine selection of quality Kevin beltons for spring asparagus soup recipes equipped with ratings, reviews and mixing tips. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. In a large saucepan sauté bacon in hot oil until lightly browned. Add the chicken stock dissolved in water. Taste, and season with salt and pepper.
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