Tenina.com's Broad Bean and Pea Soup

Need

1 red onion halved
2 eschalots
30 Gram Extra Virgin Olive Oil (EVOO) + some more
450 Gram broad beans, shelled weight
1 Tablespoon raw or rapadura sugar
1 Litre liquid chicken or veggie stock
200 Gram frozen or fresh peas
2 Tablespoon Umami Paste Recipe
Dollop of mascarpone per serving
Pancetta or speck cubes, baked or fried until crispy (optional)
Chopped Italian parsley to garnish

Do

Place onion, eschalots and extra virgin olive oil into TM bowl and chop 3 sec/speed 4.
Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
Add beans, sugar and liquid and cook 15 min/90°C/speed 1. Add peas and cook 2 min/100°C/speed 1.
Puree by bringing speed up slowly 2 min/speed 8.
Stir the Umami Paste with a little oil to make it drizzle-able.
Serve in large bowls with Umami Paste drizzle, mascarpone, pancetta and parsley.

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