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
- salt
- freshly ground black pepper
- olive oil
Instructions
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
