Easy Broad Bean Soup
|Butter||1 Ounce (30 Gram)|
|Onion||1 , chopped|
|Celery stick||1 , chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Broad beans in pods/500 gram / 1 pound shelled broad beans||3 1⁄2 Pound (1.5 Kilogram)|
|Whipped cream||6 Tablespoon (For Garnish)|
|Chopped chives||1 Tablespoon (For Garnish)|
Melt the butter in a large pan, add the onion and celery and cook for 5 minutes, without browning.
Stir in the flour and cook for 1 minute.
Gradually stir in the stock, then add the beans, bouquet garni, and salt and pepper to taste.
Bring to the boil and simmer for 35 minutes or until the beans are very tender.
Remove the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan.
Blend the egg yolks with 2 to 3 tablespoons of the soup.
Reheat the remaining soup, then remove from the heat and leave for 2 minutes.
Stir in the egg mixture until smooth.
Pour into individual warmed soup bowls.
Top each with cream and chopped chives.