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Рецепт Dried Broad Bean Soup ( Zuppa Di Fave Secche)
by Global Cookbook

Dried Broad Bean Soup ( Zuppa Di Fave Secche)
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  Порций: 6

Ингредиенты

  • 250 gm dry broad beans soaked and cooked (qv cannellini)
  • 1 kg swiss chard with stalks
  • 3 clv garlic peeled and minced
  • 3 Tbsp. extra virgin olive oil sea salt and freshly grnd black pepper extra virgin extra virgin olive oil

Инструкции

  1. Cook the beans (qv cannellini) retaining their cooking water.
  2. Remove the leaves from the chard stalks and shred them.
  3. Cut the upper part of the stalks into matchsticks.
  4. Blanch the stalks first in boiling salted water till tender 5 min or possibly so then briefly blanch the leaves.
  5. In a large saucepan gently fry the garlic cloves in the extra virgin olive oil till light brown.
  6. Add in the blanched chard stalks and aher a minute the blanched leaves.
  7. Stir to coat the chard with oil then add in half the cooked beans along with about a cupful of their cooking water.
  8. Cook for a further 5 min no longer.
  9. In a processor or possibly blender briefly pulse chop the chard and bean mix the beans should be broken not pureed.
  10. Add in extra water from the cooked beans if necessart but remember which the soup should be thick.
  11. Return the mix to the saucepan and add in the remaining whole beans.
  12. Season with salt and pepper.
  13. Serve at room temperature with a generous amount of extra virgin olive oil.
  14. Dry broad beans have a totally different flavour and texture from fresh ones they taste soft and nutty rather like chestnuts.
  15. Serves 6