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Broad Bean Soup

KristalP's picture
Ingredients
  Shelled broad beans 1 Cup (16 tbs)
  Stock 4 Cup (64 tbs)
  Onion 1 Large
  Butter 1 Ounce
  Milk 2 Cup (32 tbs)
  Herbs 1 Tablespoon
  Flour 1⁄2 Ounce
  Salt To Taste
  Pepper To Taste
Directions

Put the beans in boiling water or pressure cook until tender.
Remove skin.
Peel & slice onion, add the beans, herbs and stock.
Simmer until onion is soft.
Remove the herbs and liquidise beans with the stock.
Return to saucepan, add butter & flour mixed with the milk, Season.
Stir for 5 min.
Serve very hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Servings: 
4

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