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Asparagus Soup with Split Fava Beans

Carol Kearns, who produces the wonderful illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.

Asparagus Soup with Split Fava Beans

This simple, seasonal soup is easy to make, bursting with goodness and is surprisingly delicious.

I particularly like thickening soups with split fava beans, rather than potato, as I feel it allows the flavours of the vegetables to shine through, adds to the nutritional content of the soup - and keeps you feeling fuller for longer.

Makes 4 generous servings

Ingredients

  • 1 tbsp rapeseed oil
  • 4 shallots, peeled and chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 litre vegetable stock (Marigold vegetable bouillon works well)
  • 100g split dried fava beans
  • 1 bunch or about 400g asparagus
  • 1 bunch or about 120g watercress
  • Salt and freshly ground pepper

Method

  1. Heat the oil in a large pan and, over a medium heat, sauté the shallots for 5 minutes to soften. Add the finely chopped garlic and cook for a further minute.
  2. Add the vegetable stock and split dried fava beans, bring up to the boil and then turn the heat down and cover with a lid. Simmer for about 20-30 minutes until the split dried fava beans have softened.
  3. While the beans are cooking, prepare the vegetables. Wash and drain the watercress and the asparagus. Snap the woody ends off the asparagus and discard, then cut each spear into short lengths.
  4. When the beans are soft, add the asparagus and watercress to the pan and simmer, with the lid on, for about 5 minutes or until the asparagus is tender.
  5. Leave to cool slightly and then process with a blender to a smooth consistency. Gently re-heat, thinning with more water if desired and seasoning with salt and freshly ground pepper to taste.



Carol Kearns
Carol Kearns

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