Chilled Broad Bean Fava Bean Soup With Sourdough Soldiers Recipes
CHILLED BEAN SOUP
Betty Nickels of Tampa, Florida combines crunchy fresh veggies with black beans and a splash of hot pepper sauce to create this spicy chilled soup. "I often server this during the warm summer months, when tomatoes are in season," Betty writes. "It tastes best when you let it mellow overnight in the refrigerator."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED BROAD BEAN (FAVA BEAN) SOUP WITH SOURDOUGH SOLDIERS
We have had an abundance of broad beans, though getting towards the end of the crop when I came across this recipe in Australian Good Food so thought I would post here for next year when the DH plans on planting more than we did this year. Please note you could make the soup the day before and serve with the soldiers the following - would advise serving soldiers hot though.
Provided by ImPat
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.
- Transfer soup to a large jug, cover and refrigerate until cold.
- Preheat oven to 200C or 180C fan forced.
- Cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.
- Spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.
- Pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.
Nutrition Facts : Calories 236.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.4, Sodium 584.3, Carbohydrate 35.1, Fiber 4.2, Sugar 0.2, Protein 8.8
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