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Many French Beans loose their texture when frozen. So, what do you do with that
glut of them in August and September? Our French Bean Soup is the perfect answer.
Tasty and nutritious, it freezes perfectly.
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How easy to cook?
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Very easy, no special experience required.
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How long to cook?
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Preparation and cooking time is about an hour.
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Does it freeze?
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Freezes extremely well, the taste improves.
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How many servings?
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This recipe makes six soup servings.
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Special equipment?
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A large pan. This soup tastes best when liquidised with a food
processor. |
| INGREDIENTS |
Metric/ Imperial |
US |
| French (filet) beans |
250 g |
9 oz |
| Broad beans or peas |
100 g |
3½ oz |
| Vegetable stock |
1½ litres / 2½ pints |
6½ cups |
| Tomato puree / paste |
2 tablespoons /60 g |
2 tablespoons |
| Potato |
1 medium |
| Onion |
1 medium |
| Ripe tomatoes |
4 medium |
| Garlic |
3 cloves |
| Chopped parsley |
2 tablespoons fresh, 2
teaspoons dried |
| White wine |
5 tablespoons |
| Olive oil |
2 tablespoons / 60 ml |
| Salt and pepper |
To taste |
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Top and tail and peel the onion then roughly chop it.
Add the olive oil to a pan on a medium heat. Add the onions and fry them for
12 minutes, turning every couple of minutes. The idea is to soften the onions
rather than turn them brown. |
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Prepare the ingredients on the left while the onions are frying as follows:
Roughly chop the French Beans, tomatoes, potatoes and garlic as shown in the
picture on the right. |
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Add all the ingredients (including the fried onions) to a large pan and bring to
the boil. Reduce the heat and leave the soup to simmer for 50 minutes. Liquidise
the soup in a food processor; you may need to do this in two batches. Re-heat the
liquidised soup and taste for seasoning (salt and pepper). Serve into warm bowls
with some some bread. |
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