Creamy soup with broad beans

[Kasia]

Creamy soup with broad beans

 

During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.

 

Ingredients (for 5 people):
1 kg of broad beans
half an onion
1 clove of garlic
1 tablespoon of butter
4 sprigs of thyme
1 tablespoon of caraway seeds
vegetable stock
5 teaspoons of thick natural yoghurt
2 teaspoons of nigella
2 tablespoons of sunflowers seeds
salt and pepper

Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

Enjoy your meal!