- Serves: 6-8
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 litres vegetable stock
- 1-2 tbsp olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 stick celery
- 1 leek, hite part only, thinly sliced
- 200 g broad beans, shelled
- 3 tbsp whipping cream
- salt, and freshly ground black pepper
1. Heat the stock to simmering point in a saucepan and set aside.
2. Place a large, heavy-based saucepan on the hob over high heat until very hot. Add the oil and the vegetables apart from the broad beans, and fry, stirring constantly, until softened - about 1-2 minutes. Make sure the vegetables do not colour.
3. Add the hot stock and the broad beans, bring to the boil and simmer for 5 minutes, until the beans are tender.
4. Transfer the contents carefully to a food processor, and blend until smooth.
5. Pass the soup through a fine sieve, pressing down on the vegetable pulp with a wooden spoon, or the back of a ladle.
6. Return the strained soup to the saucepan, and rinse out the blender goblet.
7. Add the cream to the soup, reheat gently, and season to taste.
8. Half-fill soup bowls or cappuccino cups with soup. Return the remaining soup to a hand-held blender and blend on full speed until frothy. Carefully spoon the froth over each serving and serve at once.
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