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Broad Bean Soup with Smoked Salmon
Thick creamy broad bean soup with green peas, some cream and slices of smoked salmon...
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2
Calories per serving 402 kcal
Ingredients
- 3,5 oz smoked salmon (100 g), shredded
- 7 oz broad beans (250 g)
- 7 oz frozen green peas (250 g)
- ½ cup cream (120 ml)
- 1 shallot peeled
- 2 garlic cloves peeled
- 2 cloves
- ½ chicken bouillon cube
- 3 cups water (720 ml)
- 2 tbsp unsalted butter
- a handful fresh parsley shredded
- pepper
- salt
Instructions
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Add the MultiBlade to the bowl of the Cook Processor and add the peeled shallot and garlic. Close the lid and press Pulse for 15 seconds. Open the lid and scrape down the sides of the bowl. Then replace the MultiBlade with the StirAssist and add half of the butter.
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Remove the measuring cup and close the lid. Select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm. Then after Step 1 add the broad beans, the remaining butter, cloves, a good dash of pepper and the chicken bouillon cube (I also added some leftover carrot, optional).
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Also pour in the water. Close the lid. Press Start to activate Step 2.
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After Step 2: leave the keep warm mode on and then add the thawed peas and shredded parsley to the bowl.
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Let the peas warm through in the hot soup for a couple of minutes. Then press Cancel to exit the keep warm mode. Press Pulse for 30 seconds and then pour in the cream.
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Close the lid and press Pulse again for 15 seconds. Check the seasoning of the broad bean soup and add extra pepper or salt to taste if necessary.
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Scoop the soup into bowls and top with some shredded smoked salmon. Serve hot.
