Broad Beans

August 7, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

Broad Beans

Broad Beans

Ikea Stockpot with lid, stainless steel £35

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.

 

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