Broad Bean Soup With Pesto

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Broad Bean Soup With Pesto

 

2 onions, chopped

2 carrots, peeled and diced

2 to 3 lbs. broad beans, shelled, shelled weight

2 tbsps. olive oil

1 1/2 liter water

1 tsp. sea salt

 

Pesto;

4 cloves garlic, peeled

12 large basil leaves

3 tbsps. pinenuts or broken cashews

2 tbsps. 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.

Otherwise, use a large mortar or a small pudding basin

wedged so it won't skid. Crush the garlic with a pinch

of salt, add the basil leaves and pound them into the

garlic until you have an aromatic green sludge. Add

the nuts and grind into the mixture until merged. Stir

in the cheese and enough oil to give a loose but not

runny texture.

Liquidise the soup and reheat if necessary. Taste and

adjust the seasoning, then stir in the pesto just

before serving.

 

 

 

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