| A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.
Split fava beans are perfect for lunch in a rush – you can go from staring into the larder blankly to having a meal on the table in half an hour or so. This recipe comes from just such a lunch. There's no need to follow the recipe precisely – it works just fine as a set of general principles and the combination of fava beans and parsnips is a real winner.
The recipe also involves a pressure cooker. If you don’t have one, get one! If you have one at the back of a cupboard get it out and dust it down… and if you feel slightly nervous about the whole idea of cooking at pressure, don’t – the days of wobbly, hissy, possibly explosive cookers are long gone.
Ingredients for the Soup
- 250g Split Fava Beans
- 500g parsnips (3 biggish roots)
- olive oil
- 1 large red onion
- 1 or 2 cloves of garlic
- 1 tea-spoon rosemary
- 1 tea-spoon sage
- 1 bay leaf
- 1 stock cube
- salt and pepper
Ingredients for the Scones
- 115g rolled oats
- 115g self raising flour
- 60g butter
- 60g grated cheese
- 140ml milk
- 1 tea-spoon baking powder
- ½ tea-spoon mustard powder
- salt and pepper
Method for the Soup
- Coarsely chop the onion and garlic and sauté in the pressure cooker, wash and then chop the parsnips into cubes and add them to the onions and garlic.
- Cook for a few minutes before adding the fava beans, then cook for a few more minutes.
- Add the herbs.
- Cover with stock – the beans will swell up, so a good few pints.
- Put the lid on the cooker, bring to pressure and cook for 10 or 15 minutes.
- When you open the cooker (I quick-cooled mine under the cold tap) you’ll find the beans and parsnips have cooked to a paste and it shouldn’t be necessary to get the stick blender out.
- Add extra stock until the soup is as thick as you prefer, taste and season.
Method for the Scones
- Rub the butter into the oats, flour, mustard and baking powder.
- Add the cheese, a few twists of pepper and a couple of pinches of salt; mix well.
- Gradually add the milk until you have a ball of sticky dough – at this stage it’s easier to mix with a palette or table knife.
- Roll out to about 3cm thick on a floured surface, use a cutter or the top of a glass to make 4 or 5 scones.
- Place the scones on a greased tray, glaze with a little milk and bake at 180C for 10 or 12 minutes (until brown)
You can spend a lot of money on a very fancy pressure cooker – and the more up market models will give you a little more control – but my very basic Prestige has served me well (albeit with a bit of guessing on cooking times now and then). Catherine Phipps in her excellent The Pressure Cooker Cookbook recommends going for a larger volume cooker – 6 or 6.5 ltr if you can, it’ll save money and give you more flexibility in the long run.
Leave a comment
Comments will be approved before showing up.