Soup with broad beans and new potatoes
Broad bean and new potato soup is a light, summer dish that combines the delicacy of young vegetables with the freshness of seasonal ingredients. The base of this soup consists of new potatoes and broad beans, which, cooked together, create a harmonious flavor composition with the addition of fresh dill, highlighting its aroma and giving it distinctiveness.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 1100 g water
- 1 g ground black pepper
- 70 g broth paste - CVR
- 1 g turmeric, ground
- 15 g garlic
- 6 g salt
- 30 g chives
- 30 g butter
- 150 g Cream, 18% fat
- 400 g broad beans, raw
- 30 g Oil, olive
- 30 g Dill
- 100 g cheese, “Feta”
- 500 g Potato, young
Method of cooking:
- You can cook the broad beans using the Cookover recipe. Cool the broad beans and peel them. Place a bowl on the lid of the mixing bowl, weigh 150 grams of 18% sour cream. Set aside. Place a second bowl on the lid of the mixing bowl, weigh 100 grams of feta cheese. Set aside.
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