Chilled Broad Bean (Fava Bean) Soup With Sourdough Soldiers
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 473.18 ml vegetable stock (500ml)
- 118.29 ml thickened cream (125ml double cream)
- 500 g broad beans (shelled from 1.2kg in the pods)
- 236.59 ml chervil (roughly chopped plus sprigs to serve)
- 14.79-29.58 ml lemon juice
- 6 slice sourdough bread
- 118.29 ml goat's cheese (100 grams soft)
directions
- Heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.
- Transfer soup to a large jug, cover and refrigerate until cold.
- Preheat oven to 200C or 180C fan forced.
- Cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.
- Spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.
- Pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.
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RECIPE SUBMITTED BY
I'mPat
Australia
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