|
Ingredients
for 4 serves
|
- 450g shelled Broad Beans
- 100g Ham or Bacon
- Salt to taste
- 650 ml Water
|
|
- 3 to 4 Sage leaves and some Parsley
- 2 small onions
- 1 tablespoon Tomato Puree
- 4 slices toast
|
|
You will need
Two saucepans, a wooden spoon, a sharp knife, a cutting board and a sieve
|
|
Directions
|
- Boil the broad beans in salted water
- Cut ham or bacon into small pieces and finely chop parsley, sage and onions
- Place into a saucepan with a little oil and fry until slightly browned then add tomato puree
- After a few minutes add about 625 ml water and stir
|
|
- When broad beans are tender drain them and add to the soup
- Continue to cook for a further 15 minutes or so with the lid on
- Season to taste
- Place a slice of toast in the bottom of the soup bowl and pour soup over
|
