Asparagus and Broad Bean soup. Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. Asparagus is best when grown and picked fresh. Regardless of whether you're buying thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than dry and wrinkly.
Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.
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.
You can have Asparagus and Broad Bean soup using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Asparagus and Broad Bean soup
- Prepare 1.5 bunches of asparagus.
- You need 250 g of x broad beans.
- You need 2 of x maris piper or King Edward potatoes.
- It's 1 of x Spanish onion.
- Prepare 4 of x cloves garlic.
- Prepare 1 of x stick celery.
- Prepare 1/2 of leek.
- It's 1/2 of x cup of milk.
- Prepare 1 of x L chicken or vegetable stock.
- Prepare of few sprigs of thyme.
- You need of salt and pepper.
- You need pinch of nutmeg.
None of this kitchen parsimony has stopped me. A rich, flavorful soup of stewed broad beans and juicy chunks of rail meat. Recipe using Ala Mhigan Salt Crystal. Home » Recipes » Recipes » Cod, asparagus and broad bean tart.
Asparagus and Broad Bean soup instructions
- 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.
- 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.
- 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..
- 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.
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. This Vegan Asparagus Soup is rich and creamy without any cream. It's made with vegetables & roasted asparagus - a quick, easy and healthy recipe for spring!