Chilled Broad Bean (Fava Bean) Soup With Sourdough Soldiers
Ready In: 25 mins
Serves: 8
Ingredients
- 2 cups vegetable stock (500ml)
- 1⁄2 cup thickened cream (125ml double cream)
- 500 g broad beans (shelled from 1.2kg in the pods)
- 1 cup chervil (roughly chopped plus sprigs to serve)
- 1 -2 tablespoon lemon juice
- 6 slices sourdough bread
- 1⁄2 cup 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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