Bean Soup, Green
A classic Anglo-Indian broad bean soup, smoothed into a puree and enriched with butter. The soup is given a vibrant green hue using fresh spinach extract, a traditional method for maintaining color in long-simmered vegetable soups.
Ingredients
- 4 cups Fresh broad beans (fava beans), shelled (Approximately 1 quart as per original text)
- 1.5 liters Vegetable or Chicken Stock (Adjust quantity for desired thickness)
- 1 medium Onion, peeled and quartered
- 1 medium Carrot, peeled and roughly chopped
- 1 stalk Celery stalk, roughly chopped
- 1 cup Fresh spinach leaves (Used to make the 'spinach extract' for coloring)
- 1 tbsp Butter
- 1 tsp Powdered sugar
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp White or Black Pepper
Instructions
- 1Place the shelled broad beans, onion, carrot, and celery in a large pot. Pour in enough stock (or water) to cover the vegetables well. Bring to a boil, then reduce heat and simmer until the beans are very tender.
- 2While the beans simmer, prepare the coloring. Blanch the fresh spinach leaves in boiling water for 30 seconds, then shock in cold water. Blend the spinach with a splash of water until smooth to create a green extract.
- 3Strain the vegetables, reserving the cooking liquid. Discard the carrot, onion, and celery (to preserve the green color). Remove the outer skins from the broad beans (double shelling) to ensure a smooth texture. Rub the skinned beans through a wire sieve or blend them into a smooth puree.
- 4Return the bean puree to the pot. Gradually whisk in the reserved cooking stock until the desired consistency (thick or thin) is reached. Stir in the spinach extract to achieve a bright green color. Add the butter, powdered sugar, salt, and pepper. Heat gently until the butter is melted and the soup is hot.