Cream of Broad Bean Soup
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: An aromatized soup which will delight all palates... even the most delicate ones!
Servings: 6
IngredientsPreparation
  • 2 tablespoons [30 mL] oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • 1 1/2 cup [375 mL] broad beans
  • 3 potatoes, diced
  • 4 cups [1 L] chicken broth
  • 1 bay leaf
  • 2 tablespoons [30 mL] freshly chopped tarragon
  • Salt and pepper, to taste
  • 4 cups [1 L] milk
  • 3 cups [750 mL] heavy cream [35% m.s.g.]
  • 1/4 cup [60 mL] salt pork breast strips, blanched
  • 1 tablespoon [15 mL] freshly chopped chives
  • Heat oil into a casserole.
  • Brown chopped Spanish onion, celery dices, broad beans and potato dices over medium heat.
  • Pour in chicken broth; add bay leaf and tarragon.
  • Season.
  • Bring to a boil.
  • Lower heat and simmer 40 minutes.
  • Puree into blender until smooth.
  • Strain, through a cheesecloth covered strainer, into casserole.
  • Pour in milk and cream; reheat.
  • Check for seasonings.
  • Pour into hot, individual soup bowls.
  • Serve, garnished with blanched salt pork strips and freshly chopped chives.