Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, asparagus and broad bean soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. This is based on a classic vegetable dish, petits pois à la française, but with extra broad beans and asparagus.
Asparagus and Broad Bean soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Asparagus and Broad Bean soup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Take 1.5 bunches asparagus
- Get 250 g x broad beans
- Prepare 2 x maris piper or King Edward potatoes
- Make ready 1 x Spanish onion
- Prepare 4 x cloves garlic
- Take 1 x stick celery
- Get 1/2 leek
- Prepare 1/2 x cup of milk
- Take 1 x L chicken or vegetable stock
- Make ready few sprigs of thyme
- Take salt and pepper
- Take pinch nutmeg
This creamy soup is completely guilt free! Remove woody ends from the asparagus. This asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection. Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.
Instructions 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
Drain, refresh under cold water, drain again, then peel from their skins. Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste. Beautiful hearty broad bean soup, thickened with potato and flavoured with bacon. A wonderfully unique way to use in-season broad beans.
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