This article was written for Annabel & Grace, which is now part of Rest Less.
Well having picked and podded almost 500 Broad Beans, I feel virtuous and made yesterday, in my huge and useful lidded pan from Ikea, this delicious summer soup.
With pots and pots of fragrant Lemon Basil, this variety cuts a little acidity through the bean, lifting it to another level.
I have made gallons to stash away in the freezer for autumn gardening lunches when it is equally well received served hot with crusty bread.
SERVING SUGGESTIONS
* Chilled in shot glasses with a tiny Basil leaf on top
* With scattering of vivid colour, edible flowers such as Chive, Viola Heart’s Ease or deep red Nasturtiums
* Chilled as a starter, crumbled with Feta cheese
* Hot with fried pancetta lardons and crusty bread
BROAD BEAN AND BASIL SOUP Serves 6
INGREDIENTS
80g butter
6 large shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 whole celery, trimmed and chopped
200ml white wine
1kg Broad beans
1 .25L of hot vegetable stock
Maldon sea salt
Freshly ground black pepper
2 large bunches of Basil (Lemon is great)
METHOD
Melt the butter in a saucepan over a medium heat and add onion, garlic and celery allowing softening for 5-10 mins.
Add the wine if using and reduce for a few mins then add the beans and hot stock bringing it all to a boil, then allowing it to simmer for 10 mins.
Liquidise the soup with the basil leaves, season to taste and add a little milk or water if you prefer a thinner consistency soup.