Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, asparagus and broad bean soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Asparagus and Broad Bean soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Asparagus and Broad Bean soup is something that I have loved my whole life. They are fine and they look fantastic.
Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. Fresh asparagus and broad beans are the great luxuries of the season. But used from tip to bottom they bring magic to an everyday supper without As flavours go, that of asparagus is generous, and you don't need much to flavour a pilau or a soup.
To get started with this particular recipe, we must prepare a few ingredients. You can have asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Asparagus and Broad Bean soup:
- Make ready 1.5 bunches asparagus
- Prepare 250 g x broad beans
- Prepare 2 x maris piper or King Edward potatoes
- Take 1 x Spanish onion
- Prepare 4 x cloves garlic
- Prepare 1 x stick celery
- Get 1/2 leek
- Take 1/2 x cup of milk
- Make ready 1 x L chicken or vegetable stock
- Take few sprigs of thyme
- Prepare salt and pepper
- Make ready pinch nutmeg
It uses fresh asparagus that provides vitamin K. The white beans add both protein and fiber. When blended, the beans thicken the soup to a creamy consistency without the need for cream or butter. This asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection.
Steps to make Asparagus and Broad Bean soup:
- 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
- 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
- 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.
- 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
Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper. This is based on a classic vegetable dish, petits pois à la française, but with extra broad beans and asparagus. A rich, flavorful soup of stewed broad beans and juicy chunks of rail meat. Recipe using Ala Mhigan Salt Crystal. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice.
So that’s going to wrap it up with this special food asparagus and broad bean soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
