About the Recipe
A delicious soup with lots of broad beans and peas. They are in season at the end of summer - fresh from the pod: a green, healthy treat
Ingredients
4lbs broad beans (weighed with skin)
1lbs peas (weighed with skin)
4 fresh onions in rings
1 carrot, finely diced
1 clove of garlic, finely chopped
salt
butter
oil
1 handful of freshly grated Parmesan cheese
2 eggs
pepper
Preparation
Peel the beans and blanch for 5 minutes. Leave to cool and remove the seeds from their skins
In the meantime, melt the onion rings in a good knob of butter, olive oil and a pinch of salt over a low heat with the lid on. When they start to take on some color, open the lid, turn the temperature up a little and sauté the diced carrots and garlic with them
Pour 48 oz of cold water and add the peeled peas. Simmer for approx. 20 minutes, adding the bean seeds after 10 minutes
Mix the grated Parmesan with two eggs and add to the soup. Season with salt and pepper