Roasted Garlic & Broad Bean Soup & a Facelift
Perhaps you all got a bit excited about the facelift part of the title and I am probably at the age where you start looking at yourself in the mirror and pulling the wrinkles back wondering whether gravity is getting stronger these days. So I have treated myself to a facelift, one less painful and cheaper in the form of a Blog site update that I have been promising myself for a year now. There’s till some work I need to do on it but I’m happy with the results so far, thanks to hubby’s patience trawling through all the templates with me.
Another soup recipe I know but I just can’t help myself in the winter, they are so warming and relatively quick to make from just about anything in the pantry. This is a simple soup made of broad beans, stock, milk, lemon zest and roasted garlic, nothing more apart from the garnish of paprika and olive oil. If you don’t have broad beans you can also use haricot beans.
600g tinned broad beans
20 cloves of roasted garlic
2 cups vegetable stock
1-2 cups milk
Zest of 1/2 lemon
Salt & pepper to season
Sweet Paprika & a good quality olive oil for serving
Place the broad beans, roasted garlic and vegetable stock in a large pan over medium heat.
Bring to the boil and then simmer for 20 minutes.
Blend the soup to a puree then add the milk and lemon zest.
Add the milk to thin down to your preferred texture and heat through.
Season with salt & pepper.
Serve with paprika and olive oil drizzles on top.