I decided to make a soup this time, and knew that I would have a recipe for a broad bean soup somewhere. Of course I did. Several. But I picked this one- I just love coriander, and can rarely resist it. I'm so glad I did- this is a fabulous soup. I'm not sure what makes it Catalan particularly, but it is simple and delicious nonetheless.
Catalan Potato and Broad Bean Soup
30mL/ 2 tblsp olive oil
2 onions, chopped
3 large floury potatoes, diced
450gm/1 lb fresh broad (fava) beans
1.75 L/ 3 pints/ 7 1/2 cups vegetable stock
1 bunch coriander (cilantro) leaves only
150 mL/ 1/4 pint/ 2/3 cup thickened light cream
Heat the oil in a large pan and fry the onions, stirring occasionally, for about 5 minutes until softened but not brown.
Add potatoes, beans, and stock to the mixture in the pan and bring to the boil, then simmer for 15-20 minutes, until vegetables are soft. Add coriander, allow to wilt.
Process the mixture in a blender or food processor, then return soup to the pan.
Stir in the cream. Season to taste with salt and pepper, and bring to a simmer.
based on the recipe by
Anne Sheasby in The New Soup Bible
|Not a particularly pretty picture this week I'm afraid- I took this soup to work everyday for lunch, so it was only able to be photographed in traveling containers. It doesn't do it justice.|
The original recipe added the coriander after 5 minutes then simmered it for 10+ minutes. I like it added fresh at the very end. It keeps the lovely green colour, and more of the flavour I think. Less stewed, less grey. As such my soup was a pale green, pretty colour, the one in the book is more of a golden brown colour.
This soup is delicious hot or cold. A bit like a vichyssoise.
The recipe didn't state it, but I took "broad beans" to mean peeled, blanched, repeeled broad beans.