Chilled Broad Bean (Fava Bean) Soup With Sourdough Soldiers
Created by ImPat on November 14, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 15m
- Recipe #15928
Ingredients
- 2 cups vegetable stock (500ml)
- 1/2 cup heavy cream (thickened cream, 125ml double cream)
- 500 grams broad beans (shelled from 1.2kg in the pods)
- 1 cup chopped fresh chervil (roughly chopped plus sprigs to serve)
- 1 to 2 tablespoons lemon juice
- 6 sourdough bread slices
- 1/2 cup goat's cheese (100 grams soft)
How to Make
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Step 1: Heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.
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Step 2: Transfer soup to a large jug, cover and refrigerate until cold.
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Step 3: Preheat oven to 200C or 180C fan forced.
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Step 4: Cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.
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Step 5: Spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.
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Step 6: Pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.
Nutritional Facts
- Serving Size: 1 (215.9 g)
- Calories 238.3
- Total Fat - 6.1 g
- Saturated Fat - 3.5 g
- Cholesterol - 17.3 mg
- Sodium - 459.2 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 4 g
- Sugars - 5.8 g
- Protein - 11.4 g
- Calcium - 183.9 mg
- Iron - 2.8 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.3 mg