Broad bean soup with goat's cheese

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Indy Lifestyle Online


No need to pod the beans for this one. Just grab a packet from the freezer cabinet. Diced feta will also work well with this soup which can be served hot or cold.

1 small onion, peeled and roughly chopped
1 leek, roughly chopped and washed
1tbsp olive oil
500ml vegetable stock (Marigold powder works well)
400g shelled weight of fresh or frozen broad beans
A few sprigs of mint
Salt and freshly ground white pepper

To serve

2 large ripe tomatoes, skinned and seeded
A few sprigs of mint, leaves removed and chopped
1tbsp extra virgin olive oil
50g soft goat's cheese
Salt and freshly ground black pepper

Gently cook the onion and leek in the olive oil without colouring until soft. Add the vegetable stock, bring to the boil and add the broad beans. Season with salt and pepper then simmer for 15 minutes.

Process in a blender until smooth then strain through a fine meshed sieve and return to a clean saucepan.

Meanwhile finely dice the tomato flesh and mix with the mint and olive oil, then season with salt and pepper.

Reheat the soup, or serve cold, with a spoonful of tomato relish and goat's cheese on top.

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