Vegetarian Cooking: Broad bean and celery soup recipe

Ingredients for Broad bean and celery soup

• 500 g/1 lb frozen broad beans (see Variation)

• 4 celery stalks, cleaned and chopped

• 1.25 L/2 pints vegetable stock

• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme

• salt and freshly ground black pepper watercress springs, to garnish 

How to Cook the Broad Bean and Celery Soup Recipe

1. Put the broad beans, celery stock, thyme and salt and pepper to taste into large saucepan ans bring to boil, stirring frequently. Skim off any scum with slotted spoon, reduce the heat to low and simmer very gently for 1-1 ½ hours or until both the vegetables are very soft and thoroughly cooked.
2. Allow the soup to cool a little, the pass it through a sieve or puree it in an electric blender. Put back in the rinsed-out pan and adjust seasoning if necessary. 
3. Reheat the soup gently then pour into 4-6 warmed individual soup bowls. Garnish with a few small springs of watercress (see special occasion). Serve at once, piping hot.

Cooking notes

Time- preparation time is 20 minutes. Cooking time is 1 ¼ - 1 ¾ hours.
 

Variation- fresh broad beans can be used instead of frozen, when in season. About 1 kg/ 2 lb road beans in pods should give the correct weight for this recipe. Buy the beans when young and tender- once the pods have black patches they are past their best with tough, grey outer skin which are unpalatable – even in soup.

Special occasion- Swirl 1 tablespoon of double cream on the surface of each serving before adding the watercress
Freezing- Allow the soup to cool completely, and then pour into rigid containers, leaving headspace. Seal, label and freeze for up to 6 months. To serve: re heat from frozen stirring to prevent sticking. Add a little water if necessary.