Sunday, May 02, 2010
#85 Broad bean, mint and feta cheese soup
To serve 2
300g frozen broad beans
2 tbsp oil
1 small onion, finely chopped
500 ml chicken stock
4 tbsp fresh mint leaves
2 tbsp yoghurt
Heat the oil in a pan and cook the onions for 5 minutes.
Add the stock and continue cooking for another 15 minutes, or until the onions have softened.
In the meantime, heat some water in a deep pan and when it comes to the boil put the frozen beans in. Cook for 3 minutes. Rinse under cold water and keep aside.
When the onions are ready, add the beans to the soup, along with the mint and yoghurt.
Allow to cool a little and liquidize in a blender.
Reheat gently and serve.