Asparagus and Broad Bean soup
Asparagus and Broad Bean soup

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Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!

Alright, don’t linger, let’s approach this asparagus and broad bean soup menu with 12 components which are definitely easy to obtain, and we have to process them at the very least through 4 ways. You should expend a while on this, so the resulting food could be perfect.

Composition for Asparagus and Broad Bean soup:
  1. Require 1.5 bunches for asparagus
  2. Get 250 g - x broad beans
  3. Make ready 2 for x maris piper or King Edward potatoes
  4. Prepare 1 of x Spanish onion
  5. Give 4 for x cloves garlic
  6. You need 1 x stick celery
  7. Require 1/2 - leek
  8. Give 1/2 x cup of milk
  9. Require 1 x L chicken or vegetable stock
  10. Need for few sprigs of thyme
  11. Require for salt and pepper
  12. Provide pinch for nutmeg

Beautiful hearty broad bean soup, thickened with potato and flavoured with bacon. A wonderfully unique way to use in-season broad beans. Use frozen if out of season. Drain, refresh under cold water, drain again, then peel from their skins.

Asparagus and Broad Bean soup step by step:
  1. 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
  2. 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
  3. 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.
  4. 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

Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste. For the salad, place the cooked potato, broad beans and asparagus into a bowl and season with salt and freshly ground black pepper. Sweat the onion in the butter on a low heat until soft but not coloured. Finely chop the asparagus and bring the stock to the boil.

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