Wednesday, 27 May 2009

Soup for Nico

Broad bean and watercress soup with pea shoots

1 medium white onion, diced
60g butter
500g frozen broad beans
1 bag (or large bunch) watercress, washed and roughly chopped
1 litre chicken stock
organic plain yoghurt
1 bag (or small bunch) pea shoots
Salt and pepper

Sweat the onion in the butter for five minutes in a heavy-bottomed saucepan. Tip in the frozen broad beans, coat with butter and cook gently (until thoroughly defrosted - about 10 mins). Tip in the roughly chopped watercress, stock and bring gently to a simmering point for a minute or two. Turn of the heat, allow to cool a little, and taste - then season with salt and pepper. Blend until smooth. Gently reheat, but don't serve it too hot. Garnish with a swirl of yoghurt and a handful of peashoots in the centre of each bowl. You'll need plenty of bread with it.

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