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  • Seasonal recipe No 1 – Broad bean soup

    Posted on July 3rd, 2009 charlotte 1 comment

    The first of Camel Community Agriculture’s weekly recipes celebrates our first-ever veg boxes.

    Broad beans 28-06-09 - cropped 3Preparation time: 15 minutes
    Cooking time: 10 minutes

    Serves: 4

    125 g (4 oz) chopped onion
    1 clove garlic, chopped
    60 g (2 oz) butter
    0.5 kg (1 lb) shelled broad beans
    2-3 good quality bean pods
    chopped fresh sage or parsley
    salt, pepper, sugar
    6 tablespoons double cream
    lemon juice, chopped green onion stalk or chives

    Soften the onion and garlic in butter without letting them colour.  Add the beans, a litre (1.75 pints) water, the pods and a few sprigs of the herb you choose.  When the beans are cooked (approx 10 mins), sieve or blend the soup. Reheat, adding more liquid if necessary to dilute.  Season to taste, with a pinch of sugar.  Add a little more chopped herb, the cream, the onion stalks and a few drops of lemon juice to bring out the flavour.

    This soup recipe taken from Jane Grigson’s Vegetable Book is simple, quick and good.  Jane Baxter, the resident chef at Riverford Organic Vegetables’ Field Kitchen, has adapted it into Broad bean soup for children who hate broad beans!  She discards the pods before blending the soup.  I agree with her that it is essential not to skimp on the cream.

    If you don’t like to use cream and butter for economic or health reasons, try this Vegetarian Society “cordon vert” recipe for Fresh broad bean and mint soup. There’s also a delicious-sounding recipe for Broad bean pate.

    Danny, one of our core group members, recommends Chorizo and broad bean salad.  Danny says:

    “I tried this absolutely delicious broad bean salad. My kids loved it as well!!!

    Simply fry an onion, add the sliced chorizo and put the podded broad beans in at the end. I topped it with fresh parsley and some parmesan. YUM!

    I did it again with bacon instead of chorizo…..equally yummy!!”

    For tips on how to cook, store and freeze broad beans have a look at the useful eat the seasons website.

    Click here to see all the recipes that Camel CSA members have recommended so far.


    1 responses to “Seasonal recipe No 1 – Broad bean soup” RSS icon

    • Spaghetti with broad beans and beurre blanc
      (from Sarah Raven’s Garden Cookbook)

      Member Trish Gibson says: “We tried a Sarah Raven recipe for broad beans last night. I have to say it was a bit of a faff in the making but in the end we felt worth the effort!”

      For 4:
      250g broad beans, shelled weight
      350g spaghetti (or linguine or, as Sarah Raven specified, tagliolini)
      75g fried pancetta or prosciutto (or streaky bacon)
      2 tbsp finely chopped summer savory or thyme, to serve
      grated Parmesan cheese, to serve

      For the beurre blanc:
      4 tbsp white wine
      4 tbsp white wine vinegar
      1 heaped tsp finely chopped shallots
      salt and black pepper
      175 unsalted butter, cold and diced

      To make the beurre blanc, reduce the wine, vinegar, shallots, salt and pepper in a small saucepan until you have only a tablespoon of liquid left. Whisk in the cold butter bit by bit over a very low heat or using a bain-marie, until thick and creamy. Season. Keep warm.

      Bring a pan of water to the boil. Cook the beans in the water for 4 minutes. Remove them, reserving some of the cooking liquid, and cool beans quickly in a sieve under cold water.

      Pop some of the beans out of their skin – adds a good colour. Discard the skins and puree half the beans with a tablespoon of the cooking water.

      Cook the pasta in boiling salted water until just al dente. leaving a tablespoon of the cooking liquid in the pan. Add the bean puree, the pancetta and the beurre blanc, and stir. Season carefully.

      Lastly, throw in the remaining beans and stir. Serve with the herbs and grated Parmesan.

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