Recipe for Broad Bean and Potato Soup
This soup is very popular in Extremadura. Sam says it is delicious poured over slices of black pudding, or one could use fish stock and add shrimps to the garnish.
2 tablespoons olive oil
2 large onions
3 large floury potatoes, peeled and diced
450g (1lb) fresh (or frozen) shelled broad beans
1.75 litres (3 pints) chicken stock
6 sprigs fresh coriander chopped
150ml (5fl.oz) light cream, plus a little to garnish
Salt and freshly ground pepper
Heat the oil in a large pan and fry the onions about five minutes. Do not burn them. Add the potatoes, most of the beans (keep a good handful for the garnish) and the stock, and bring to the boil. Simmer for five minutes, then add the coriander and simmer for a further 10 minutes.
Blend the soup in batches in a food processor or blender, then return to the rinsed pan.
Stir in the cream, season, and bring back to the simmer. Serve garnished with the coriander, beans and a drop of cream swirled in on top.
