Broad Bean Soup with Pesto

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Broad Bean Soup with Pesto

 

2 onions, chopped

2 carrots, peeled and diced

2 lbs. broad beans, shelled

2 tbsps. olive oil

1 1/2 tsps. water

1 tsp. sea salt

 

Pesto:

4 to 5 cloves garlic, peeled

12 large basil leaves

pinenuts or broken cashew nuts

parmesan cheese, grated

sea salt

3 tbsps. extra virgin olive oil

 

Put the onions, carrots and olive oil into a pan, stir, then cover and cook over

a low heat for 10 to 15 minutes. Add the shelled beans, cover and cook for 1 to

2 minutes more. Cover with the water and add the salt. Bring to the boil and

simmer for 20 minutes.

Meanwhile, make the pesto. If you have a food processor that can handle small

quantities, whizz the garlic, basil, nuts and cheese together with a pinch of

salt, gradually drizzling in the olive oil.

Liquidise the soup and reheat if necessary. Taste and adjust the seasoning, then

stir in the pesto just before serving.

 

 

 

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