This soup can be whipped up in no time on a cold afternoon as long as you have the ubiquitous Umami organised … so what have you "bean" waiting for? Get it sorted …
Keeping it Simple:
If you prefer smooth (as I do) you may want to either peel your broad beans or blend the soup for a lot longer until the texture is creamy.
Serve this with loads of hot crusty bread. Your kids will never know it's packed with beans and peas!
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Need
- 1 red onion halved
- 2 eschalots
- 30 Grams Extra Virgin Olive Oil (EVOO) + some more BUY
- 450 Grams broad beans, shelled weight
- 1 Tablespoon raw or rapadura sugar
- 1 Litre liquid chicken or veggie stock
- 200 Grams frozen or fresh peas
- 2 Tablespoons Umami Paste Recipe
- Dollop of mascarpone per serving
- Pancetta or speck cubes, baked or fried until crispy (optional)
- Chopped Italian parsley to garnish
Do
- 1
Place onion, eschalots and extra virgin olive oil into Thermomix bowl and chop 3 sec/speed 4.
- 2
Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 3
Add beans, sugar and liquid and cook 15 min/90°C/speed 1. Add peas and cook 2 min/100°C/speed 1.
- 4
Puree by bringing speed up slowly 2 min/speed 8.
- 5
Stir the Umami Paste with a little oil to make it drizzle-able.
- 6
Serve in large bowls with Umami Paste drizzle, mascarpone, pancetta and parsley.
