Broad Bean Soup
|Shelled broad beans||1 Cup (16 tbs)|
|Stock||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
Put the beans in boiling water or pressure cook until tender.
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.