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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. Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!
Alright, don’t linger, let’s course of action this asparagus and broad bean soup menu with 12 substances which are definitely easy to receive, and we have to process them at the very least through 4 tips. You should invest a while on this, so the resulting food could be perfect.
Composition - Asparagus and Broad Bean soup:
- Give 1.5 bunches asparagus
- Prepare 250 g of x broad beans
- Prepare 2 - x maris piper or King Edward potatoes
- You need 1 for x Spanish onion
- Prepare 4 - x cloves garlic
- Provide 1 x stick celery
- Give 1/2 of leek
- Require 1/2 of x cup of milk
- Need 1 for x L chicken or vegetable stock
- Give of few sprigs of thyme
- Provide of salt and pepper
- Make ready pinch - nutmeg
Beautiful hearty broad bean soup, thickened with potato and flavoured with bacon. A wonderfully unique way to use in-season broad beans. Use frozen if out of season. Drain, refresh under cold water, drain again, then peel from their skins.
Asparagus and Broad Bean soup start cooking:
- 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
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. For the salad, place the cooked potato, broad beans and asparagus into a bowl and season with salt and freshly ground black pepper. Sweat the onion in the butter on a low heat until soft but not coloured. Finely chop the asparagus and bring the stock to the boil.
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