Broad Bean Soup


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Ingredients (4 servings)
  • 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


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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