Vichy Broad Bean Soup With Young Leek
|Broad beans||1 Kilogram|
|Garlic||1 Clove (5 gm)|
|Chicken stock||1 Liter|
|Olive oil||50 Milliliter|
|Fresh cream||200 Milliliter|
|Sherry vinegar||1 Tablespoon (Xeres Vinegar)|
Fry the sliced onions in a pan with some olive oil, garlic, broad beans, chicken stock and the bouquet garni for about 10 minutes.
Clean the leeks, slice them and stir-fry with a little bit of olive oil, salt and pepper.
Cover and cook until the leeks are well done.
Allow to cool.
Remove the bouquet garni from the soup and liquidize in a blender.
Add fresh cream, salt and pepper and leave to chill