Broad Bean Soup
- 2 1/4 pounds small broad beans (1 kg)
- 1 large white onion
- 3 1/8 cups chicken stock (750 ml)
- 4 1/4 ounces Finocchiona (120 g)
- 4 1/4 ounces fresh goat's cheese (120 g)
- 4 sprigs savory
- freshly ground black pepper
- olive oil
Step 1: Soup
Select broad beans that have edible pods. Shell them, reserving the pods and the beans separately.
Pick out any very small beans (smaller than 1/2 inch (1 cm)) and set aside.
Wash the pods and chop them as finely as possible with a knife.
Crush the larger broad beans. Peel and mince a large white onion.
Heat a splash of olive oil in a flameproof casserole dish, and sweat the onion for 2 minutes. Add the pods, and cook them over a fairly high heat for 3 minutes, stirring frequently.
Add the large broad beans and cook for just 1 minute.
Add the chicken stock gradually, and blend until the soup is smooth.
Strain through a fine conical strainer, season with salt and freshly ground black pepper, and set somewhere cold for at least 2 hours.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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