Broad Bean, Feta Cheese & Smoked Salmon Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This soup will taste like it's from a 3 star restaurant, yet it is extremely simple to make!! You can always omit the smoked salmon for vegetarian friends but it's saltiness and depth really brings this soup together. One from the 'Covent Garden Soup Co'. Ingredients:
25 g butter |
1 medium onion, finely chopped |
1 medium potato, finely chopped |
500 g broad beans |
1 tablespoon fresh thyme, chopped (dried will work too if fresh is unavailable) |
750 ml vegetable stock |
salt & pepper |
1 1/2 tablespoons fresh parsley (use frozen if unavailable, i wouldn't recommend it dried) |
100 g feta cheese, crumbled |
100 g smoked salmon, cut in fine strips |
Directions:
1. Melt butter in pot, add the onion and potato. Cover and cook for about 10 minutes until soft (make sure it doesn't color).
2. Add the broad beans, thyme and stock and bring to a boil. Cover and let simmer for 5-10 min so the vegetables get tender (but not mushy).
3. Blend well.
4. Return to low heat and season to taste with salt and pepper. Finally add the chopped parsley.
5. Place the strips of salmon at the bottom of each serving bowls, ladle the soup in and top with the crumbled feta. (the smoked salmon will therefore cook from the heat of the soup and will become opaque).
6. Serve immediately and enjoy!
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