Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, asparagus and broad bean soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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!
Asparagus and Broad Bean soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Asparagus and Broad Bean soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asparagus and Broad Bean soup:
- Make ready 1.5 bunches asparagus
- Prepare 250 g x broad beans
- Make ready 2 x maris piper or King Edward potatoes
- Get 1 x Spanish onion
- Take 4 x cloves garlic
- Get 1 x stick celery
- Get 1/2 leek
- Get 1/2 x cup of milk
- Make ready 1 x L chicken or vegetable stock
- Get few sprigs of thyme
- Get salt and pepper
- Get pinch 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.
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
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.
So that’s going to wrap this up with this exceptional food asparagus and broad bean soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
