Recipe: Perfect Asparagus and Broad Bean soup

Asparagus and Broad Bean soup. Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. 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.

This soup provides a hearty, filling meal without the excess fat and sodium of canned versions. It uses fresh asparagus that provides vitamin K. The white beans add both protein and fiber. You can cook Asparagus and Broad Bean soup using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Asparagus and Broad Bean soup

1. Prepare 1.5 bunches of asparagus.
2. You need 250 g of x broad beans.
3. It's 2 of x maris piper or King Edward potatoes.
4. Prepare 1 of x Spanish onion.
5. You need 4 of x cloves garlic.
6. Prepare 1 of x stick celery.
7. Prepare 1/2 of leek.
8. Prepare 1/2 of x cup of milk.
9. Prepare 1 of x L chicken or vegetable stock.
10. Prepare of few sprigs of thyme.
11. You need of salt and pepper.
12. Prepare pinch of nutmeg.

When blended, the beans thicken the soup to a creamy consistency without the need for cream or butter. Drain, refresh under cold water, drain again, then peel from their skins. Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.

Asparagus and Broad Bean soup step by step

1. 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.
2. 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.
3. 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..
4. 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 asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection. Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper. A rich, flavorful soup of stewed broad beans and juicy chunks of rail meat. Recipe using Ala Mhigan Salt Crystal. This is based on a classic vegetable dish, petits pois à la française, but with extra broad beans and asparagus.

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