Cream of Broad Bean and Broccoli Soup

Cream of Broad Bean and Broccoli Soup


  • Olive oil
  • 2 cups vegetable stock  (or water and stock concentrate)
  • 1/2 cup white wine (or apple cider)
  • 1 small packet frozen broad beans(250g)
  • 2 med heads broccoli
  • 1 red onion, finely chopped
  • chopped garlic
  • 1 med potato cut into small cubes
  • salt to taste
  • black pepper to taste
  • chopped fresh parsley
  • cream or sour cream

Do it thus

  1. Heat olive oil in a pan and  sauté the onion and garlic
  2. Add the stock and vegetables and bring to the boil.
  3. Simmer about ten minutes.
  4. Add salt and freshly ground black pepper.
  5. Blend with the blender wand
  6. When serving,  gently stir in a tablespoon or so of cream with a swirl in each bowl and sprinkle with a garnish of fresh chopped parsley

Serve with cheese croûtes:

  1. place a few slices of bread on baking paper on a baking tray
  2. drizzle with olive oil and bake in the oven until golden brown on both sides.
  3. cover with grated cheese such as Gruyère , Swiss or Gouda
  4. back into the oven until the cheese melts and starts to brown
  5. cut into fingers

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in cheese, Vegetarian and tagged . Bookmark the permalink.

please comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s