Broad Bean Velouté Recipe

Ingredients:

• 500g broad beans, shelled
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500ml chicken or vegetable stock
• 100ml double cream
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and golden.
2. Add the broad beans to the pan and stir to coat in the onion and garlic mixture.
3. Pour in the stock and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the broad beans are cooked and very soft.
4. Remove the pan from the heat and blend the soup into a smooth puree using a blender or food processor.
5. Return the soup to the pan and stir in the double cream. Season with salt and pepper, to taste.
6. Heat the soup gently over low heat, stirring occasionally, until heated through and ready to serve.

Serving Suggestions:

• Garnish the soup with a drizzle of olive oil, a dollop of plain yogurt, and a sprinkle of fresh herbs like parsley or chives.
• Serve with crusty bread or croutons on the side for a satisfying meal.
• For an added crunch, sprinkle some toasted pine nuts or pumpkin seeds over the top of the soup.

Verdict:

This broad bean velouté is a luxuriously silky soup that is perfect for colder days. The soup has a delicate sweetness from the broad beans that is balanced by the savory onion and garlic base. The addition of double cream gives it a rich, creamy texture that is sure to warm you up from the inside out. This soup is easy to make and can be served as an appetizer or a main dish, making it a versatile and delicious recipe to try out.