Jul 012010
 
Ingredients

1 onion, chopped
1 tablespoon olive oil
2 cups blanched, peeled broad beans
2 cups vegetable or chicken stock
1/3 cup grated parmesan
1 big handful parsley, chopped
1 handful mint, chopped
1 lemon, juiced
salt/pepper

Method

Saute the onion in olive oil. Add the broad beans, stock and cook until tender (under 10 minutes). Stir in the grated parmesan cheese, parsley and mint. Turn off the heat and taste. Add salt and pepper to taste. Finally, add lemon juice and mix well.

Blend the soup until smooth. Serve while hot with a dollop of yogurt or sour cream (optional).

Author

Duang Tengtrirat
Research

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