Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, asparagus and broad bean soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Asparagus and Broad Bean soup is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Asparagus and Broad Bean soup is something which I have loved my entire life. They’re fine and they look wonderful.
Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup!
To get started with this particular recipe, we must first prepare a few ingredients. You can have asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Asparagus and Broad Bean soup:
- Get 1.5 bunches asparagus
- Make ready 250 g x broad beans
- Prepare 2 x maris piper or King Edward potatoes
- Get 1 x Spanish onion
- Prepare 4 x cloves garlic
- Take 1 x stick celery
- Get 1/2 leek
- Get 1/2 x cup of milk
- Get 1 x L chicken or vegetable stock
- Take few sprigs of thyme
- Make ready salt and pepper
- Prepare pinch nutmeg
It is also known as the yardlong bean, long-podded cowpea, Chinese long bean, bodi/bora, snake bean, or pea bean. Asparagus has such a unique flavor and appearance. These spiky green shoots are gladly welcomed in spring, when we're anxious for farm fresh produce. This creamy soup is completely guilt free!
Steps to make Asparagus and Broad Bean soup:
- Reserve a few broad beans for garnishing the finished soup, if fresh quickly blanche in boiling water and refresh in cold water, if frozen just defrost, then remove the outer shells. The remaining beans can keep the shell as you will need to pass this soup through a sieve later. Add all of the veg except the broad beans and asparagus tips to a large pan and sweat for 5 minutes (the bottom of the asparagus can go in at this stage, add the stock, milk and simmer for 10 minutes
- After 10 minutes add the asparagus tips and broad beans and simmer for another 5 - 10 minutes or until the veg is all cooked. Blitz with a stick blender or in a liquidiser until smooth, I've added a small of amount of grated nutmeg (opt) and adjust the seasoning
- Pass the soup through a sieve or conical strainer, check the seasoning and keep soup hot, if its a bit thick you can add a little water. In this video I've garnished with a poached quail egg, I simmered for 1 minute, blanche the peeled broad beans for 1 minute then spoon into the centre of a bowl, pour soup around the beans.
- I finished my dish with some double cream and the quail egg which I nip with a small knife to allow the soft yolk to ooze out. A further garnish was a parmesan crisp which I demonstrated in my last recipe. These garnishes are all nice but not essential why not just try this soup on its own, its lovely? These images are screen shots from my youtube channel, feel free to watch the video https://www.youtube.com/watch?v=8fvFVZQXlU8
This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe I have never made asparagus soup this good. It has a smooth and silky flavor which would impress anyone with its unique taste. Fresh asparagus and broad beans are the great luxuries of the season. But used from tip to bottom they bring magic to an everyday supper without As flavours go, that of asparagus is generous, and you don't need much to flavour a pilau or a soup.
So that is going to wrap it up for this special food asparagus and broad bean soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
