Broad Bean Courgette Soup With Gouda Recipes

BROAD BEAN & COURGETTE SOUP WITH GOUDA

Broad Bean & Courgette Soup with Gouda image

A deliciously creamy, thick green soup. Serve with crusty bread.

Provided by Elizabeth

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower oil
1 onions (coarsely chopped)
2 cloves garlic (crushed)
2-3 courgettes (coarsely chopped (see recipe notes))
1 pint vegetable stock
150 grams fresh broad beans (podded weight)
1 tbsp fresh mint leaves (chopped)
1 tbsp fresh basil leaves (torn)
100 grams Gouda (grated (see recipe notes))
s Shetland sea salt (to taste)
freshly ground black pepper (to taste)

Steps:

Heat oil in a medium soup pot over a medium heat.
Gently saute the onion for five minutes, until it softens but does not colour.
Add the garlic and courgettes and cook for a further two minutes, stirring occasionally.
Add the vegetable stock and pop the lid on the pot. Leave to simmer for 15 minutes, or until the vegetables are tender.
Meanwhile, boil the broad beans for four minutes. Drain and plunge them into some cold water. Remove the pale green skins and set the vibrant green broad beans aside.
A few minutes before the end of the cooking time add the chopped mint and torn basil to the soup pot. Leave the soup to cool for a few minutes and then puree with a hand blender until smooth.
Stir in the grated Gouda and the broad beans and reheat the soup. Do not allow to boil.
Season to taste and serve with plenty of crusty bread.

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