Serves 4
No need to skin the beans for this gloriously creamy soup, the flavours are just right. The secret is the clever addition of butter and chives right at the end, giving richness and freshness just when it's needed.
225 ml (8 oz) broad beans (shelled weight)
225 ml (8 oz) onions
225 ml (8 oz) potatoes
2 tbsp oil
900 ml (1 1/2 pints) light stock
1 tbsp butter
about 1/2 tbsp finely chopped chives
1. Slice the onions and cut the potatoes into 1 cm (1/2 inch) dice.
2. Sweat them in the oil until the onion is transparent. Add the beans and the stock and cook until the beans are tender.
3. Liquidize the mixture and sieve it to remove the tiny bits of skin.
4. Liquidize briefly again, this time with the chives and butter. Reheat if necessary.
5. Serve with a small dollop of sour cream or yoghurt, if you like.
