Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, asparagus and broad bean soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Asparagus and Broad Bean soup A perfect Spring/Summer soup served with a poached quail egg. Uncle Matt's Cookery Lessons Somerset England. The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.

Asparagus and Broad Bean soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Asparagus and Broad Bean soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Asparagus and Broad Bean soup:

1. Prepare 1.5 bunches asparagus
2. Prepare 250 g x broad beans
3. Make ready 2 x maris piper or King Edward potatoes
4. Prepare 1 x Spanish onion
5. Make ready 4 x cloves garlic
6. Prepare 1 x stick celery
7. Get 1/2 leek
8. Get 1/2 x cup of milk
9. Make ready 1 x L chicken or vegetable stock
10. Take few sprigs of thyme
11. Prepare salt and pepper
12. Make ready pinch nutmeg

Melt the butter in a large pot over medium heat. To serve, scatter the broad beans over each bowl and top with the garlic-and-chilli oil, pancetta and pecorino. Remove from the heat and blend until smooth. To serve: Reheat the soup then pour in to serving bowls.

Steps to make Asparagus and Broad Bean soup:

1. Reserve a few broad beans for garnishing the finished soup, if fresh quickly blanche in boiling water and refresh in cold water, if frozen just defrost, then remove the outer shells. The remaining beans can keep the shell as you will need to pass this soup through a sieve later. Add all of the veg except the broad beans and asparagus tips to a large pan and sweat for 5 minutes (the bottom of the asparagus can go in at this stage, add the stock, milk and simmer for 10 minutes
2. After 10 minutes add the asparagus tips and broad beans and simmer for another 5 - 10 minutes or until the veg is all cooked. Blitz with a stick blender or in a liquidiser until smooth, I've added a small of amount of grated nutmeg (opt) and adjust the seasoning
3. Pass the soup through a sieve or conical strainer, check the seasoning and keep soup hot, if its a bit thick you can add a little water. In this video I've garnished with a poached quail egg, I simmered for 1 minute, blanche the peeled broad beans for 1 minute then spoon into the centre of a bowl, pour soup around the beans.
4. I finished my dish with some double cream and the quail egg which I nip with a small knife to allow the soft yolk to ooze out. A further garnish was a parmesan crisp which I demonstrated in my last recipe. These garnishes are all nice but not essential why not just try this soup on its own, its lovely? These images are screen shots from my youtube channel, feel free to watch the video https://www.youtube.com/watch?v=8fvFVZQXlU8

Garnish with olive oil, broad beans and marjoram leaves. Season with salt and pepper, then add a splash of olive oil and lots of chopped mint and basil. Add the stock and bring to the boil. Broad beans are the harbinger of spring. Sure, all that podding (and double-podding) is fiddly, but the results, we think, are well worth the effort.

So that’s going to wrap it up for this exceptional food asparagus and broad bean soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!