Print
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 people
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), thawed
- ½ cup cream (120 ml)
- 1 shallot
- 2 garlic cloves
- 2 cloves
- ½ chicken bouillon cube
- 3 cups water (720 ml)
- 2 tbsp unsalted butter
- a handful fresh parsley shredded
- pepper
- salt
Instructions
-
Peel and chop the shallot and garlic cloves. Add this together with half of the butter to a large and high pan.
-
Place the pan over medium-high heat until the butter has melted. Then gently cook the shallot and garlic for 4 minutes. Now 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).
-
Pour in the water.
-
Cover the pan and turn the heat up until boiling. Then turn the heat lower and simmer the beans for 30 minutes. After that take the pan off the heat and add the green peas and shredded parsley to the hot soup.
-
Let them rest in it for 4 minutes. Then blend or mix the soup well. Pour in the cream.
-
Blend or mix the soup again for 20 seconds. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary.
-
Scoop the broad bean soup into bowls and top with some shredded smoked salmon. Serve hot.
