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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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4.161765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 236 Calories from Fat 104

% Daily Value*

Total Fat 12 g18%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 28.9 mg9.6%

Sodium 522.4 mg21.8%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.5 g5.9%

Sugars 9.3 g

Protein 13 g26.4%

Vitamin A 9.8% Vitamin C 12.9%

Calcium 17% Iron 5.5%

*Based on a 2000 Calorie diet

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Broad Bean Soup Recipe