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Sweetcorn and Broad Bean Soup

Chrisby Chris, 3 yr, 1 m ago in Recipes
Comments | Tags: Local, summer season, UK, staff, seasonal, soup

Jan's recipe CardWith both broad beans and now English Corn on the Cob in full season I was looking around for something interesting to do with them and in the cellar of the shop I found this old card that Jan had written some years ago...(we do miss her!)Jan - checking the quality!

As usual with Jan's recipes there is a good deal of flexibility and you have to use a little common sense but it sounds delicious to me!  I've enlarged the instructions a little as you can see...

Ingredients

Seasonal sweetcorn and broad beans

  • 1 large onion
  • 1 stick of celery
  • 1 carrot
  • 1 courgette
  • 1 potato
  • 750g broad beans in pod
  • 2 cobs of sweetcorn*
  • 1-1.5 litres Vegetable stock
  • 1 tsp dried mixed herbs
  • soy sauce or salt
  • black pepper

* You can use frozen sweetcorn for this recipe and frozen broad beans for that matter - but they are in season at the moment!

Instructions

  1. Strip the husk from the corn cobs and then taking a sharp knife remove the kernels of corn from the cobs.  Place them in a pan of boiling water or in a steamer and cook until the corn is tender - about 10 minutes.
  2. Meanwhile chop the onion and fry in a little oil until soft and translucent
  3. Chop the celery, carrot, potato and courgette and add to the frying onion.  Continue frying for another five minutes
  4. Pod the Broad Beans* and add to the vegetables along with the stock and the dried herbs.
  5. Simmer the pan until the vegetables are tender - about ten minutes.
  6. Add the cooked corn to the stock pan.
  7. Allow to cool momentarily before blending to a smooth, creamy consistency with a handblender or in a food processor.
  8. Return to the heat stirring continuously.
  9. Adjust the seasoning with the soy sauce or salt and black pepper

* With older beans the skins of the beans themselves can be a little tough and bitter.  If the beans are large and older it may be best to steam them separately first then slip them out of their pale green skins before adding them along with the cooked corn to the soup.

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