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Title: Broad Bean Soup Categories: None Yield: 8 To 10 2 c Large broad beans; soaked -for about 24 hours 8 c Water 1 tb Olive oil 2 tb Grated ginger 2 Cloves garlic; crushed 2 ts Salt 1 ts Pepper 1 ts Cumin 1/4 c Lemon juice 2 tb Finely chopped parsley From: Bulldogfla Drain beans and remove skins. Place beans in saucepan with water and bring to boil. Cover and cook over medium heat for 1-1/2 hours or until well-=0Acooked. Allow to cool. Puree in a blender; then return to saucepan and bring to boil, adding more water if necessary. Stir in remaining ingredients, except parsley, and bring to boil. Cook over medium heat for 5 minutes, stirring a few times.=0APlace in bowls; then garnish with parsley before serving. Note: Cooked fava beans - another name for broad beans - in cans can be=0Asubstituted for the dry broad beans. The fava in cans are usually cooked with=0Atheir skins, and hence the soup will be much darker in color. Substitute 4=0Acups of the canned fava for the 2 cups of the dried. Combine with remaining=0Aingredients, except parsley, and pur‚e; then bring to boil and cook for 5 minutes over medium heat. Total Calories Per Serving: 108 Fat: 2 grams Posted to recipelu-digest by Bulldogfla |