Broad Bean Soup Recipe
Ingredients
| Shelled broad beans | 1 Cup (16 tbs) | |
| Stock | 4 Cup (64 tbs) | |
| Onion | 1 Large | |
| Butter | 1 Ounce | |
| Milk | 2 Cup (32 tbs) | |
| Herbs | 1 Tablespoon | |
| Flour | 1⁄2 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
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.
Chef
