Broad Bean Soup Recipe

Summary

Servings4Cuisine
CourseDish

Ingredients

 Shelled broad beans1 Cup (16 tbs)
 Stock4 Cup (64 tbs)
 Onion1 Large
 Butter1 Ounce
 Milk2 Cup (32 tbs)
 Herbs1 Tablespoon
 Flour1⁄2 Ounce
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 236 Calories from Fat 104

% Daily Value*

Total Fat 12 g18%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 28.9 mg9.6%

Sodium 521.1 mg21.7%

Total Carbohydrates 23 g7.5%

Dietary Fiber 1.4 g5.7%

Sugars 9.3 g

Protein 13 g26.3%

Vitamin A 8.7% Vitamin C 12.3%

Calcium 16.9% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

Put the beans in boiling water or pressure cook until tender.
Remove skin.
Peel & slice onion, add the beans, herbs and stock.
Simmer until onion is soft.
Remove the herbs and liquidise beans with the stock.
Return to saucepan, add butter & flour mixed with the milk, Season.
Stir for 5 min.
Serve very hot.
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