Broad Bean and Artichoke Soup Recipes

Ingredients :

8 oz broad beans

3 artichokes

3 tbsp olive oil

1/2 onion, finely chopped

2.5 pints vegetable stock

2 large potatoes, thickly sliced

1 chicory head, thinly sliced

2 egg yolks

2 tbsp single cream

2 tbsp grated Parmesan cheese

1/2 oz parsley, chopped

salt and pepper

4 oz croutons, to serve

1. Remove the skis from the broad beans.
2. Remove any coarse outer leaves from the artichokes and chop them into bite-sized pieces, discarding the hairy choke.
3. Heat the oil in a deep saucepan over a low heat.
4. Add the onion and cook for about 4 minutes until golden.
5. Add 4 fl oz of the stock and simmer for 4 minutes.
6. Add the broad beans and artichokes, mix well and cook for 5 minutes.
7. Add the potatoes and chicory to the pan, then cover with the remaining stock and bring to the boil.
8. Simmer for 45 minutes.
9. Remove the potato slices with a slotted spoon, mash and return to the soup.
10. Beat the egg yolks in a soup tureen, together with the cream, Parmesan and parsley.
11. Season to taste with salt and pepper.
12. Gently add the soup, then quickly stir to mix.
13. Serve hot, with croutons.

Serves 4

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