Asparagus and Broad Bean soup
Asparagus and Broad Bean soup

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, asparagus and broad bean soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Asparagus and Broad Bean soup with poached quail egg and parmesan crisp. This asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection. Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper. Asparagus has such a unique flavor and appearance.

Asparagus and Broad Bean soup is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Asparagus and Broad Bean soup is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have asparagus and broad bean soup using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Asparagus and Broad Bean soup:
  1. Take 1.5 bunches asparagus
  2. Take 250 g x broad beans
  3. Get 2 x maris piper or King Edward potatoes
  4. Prepare 1 x Spanish onion
  5. Get 4 x cloves garlic
  6. Get 1 x stick celery
  7. Get 1/2 leek
  8. Take 1/2 x cup of milk
  9. Get 1 x L chicken or vegetable stock
  10. Prepare few sprigs of thyme
  11. Prepare salt and pepper
  12. Prepare pinch nutmeg

Tender spring asparagus pieces are simmered up in a creamy dill-seasoned white bean base to make this hearty and flavorful vegan soup! So, it's no wonder I'm reluctant to give up soup when spring rolls around. I see nothing wrong with warming up my belly with a nice bowl of soup, even when the. This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants.

Instructions to make Asparagus and Broad Bean soup:
  1. 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
  2. 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
  3. 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.
  4. 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

I see nothing wrong with warming up my belly with a nice bowl of soup, even when the. This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe I have never made asparagus soup this good. It has a smooth and silky flavor which would impress anyone with its unique taste. This is based on a classic vegetable dish, petits pois à la française, but with extra broad beans and asparagus.

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