500 g/1 lb 2 oz shelled broad beans 3 potatoes, sliced
1 onion, sliced 1 carrot, sliced
3 tablespoons milk 25 g/1 oz butter
1 tablespoon chopped fresh basil 1 tablespoon Parmesan cheese, freshly grated salt and pepper. croûtons, to serve


1.Put the beans, potatoes, onion and carrot into a saucepan, add 1,5 litres/2 1/2 pints water, bring to the boil and simmer for 20 minutes.
2.Transfer to a food processor and process to a purée. Season with salt and pepper and pour into a saucepan.
3.Add the milk, butter, basil and Parmesan and bring back to the boil for 1 minute. Pour into a soup tureen and serve with croûtons.

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