A nice, fulfilling and easy going lunch or dinner – that is my favourite Milky Young Bean Soup. Ideal for the time of the year, when people do some detox and spiritual cleansing before the festive Easter holidays.
Serve with an easy herbal butter, the more freshness, the better. Go to your local vegetable store and you will see how fresh herbs and spices come to life slowly. Bon appetit!
Milky Young Bean Soup is suitable for kids from the age of 3. Easy on vinegar, serve with fresh bread and butter.
Total Time: 25 minutes
A splash of olive oil and a knob of butter
1 medium shallot, peeled and finely chopped
250g of young beans, washed and cleaned
2 tablespoons of fresh dill, finely chopped
4-5 medium potatoes, peeled washed, a half diced and a half grated
1 liter of good vegetable stock
½ cup of double cream
Sea salt, black pepper
A pinch of caster sugar
Vinegar
The Herbal Butter as per in my Dutch Mustard Soup Recipe:
100g of unsalted butter, soft in cubes
1 tablespoon of fresh parsley, finely chopped, 2 cloves of garlic/ 1 tablespoon of wild garlic instead
A pinch of sea salt
Fresh bread to serve with
The Soup
Heat up a splash of olive oil and a knob of butter in a medium non sticking deep casserole pan. Add the shallot and sauté until softened. Gradually sprinkle with 1 tablespoon of dill and a pinch of caster sugar to caramelize it for about 2 more minutes.
Stir in the young beans and potatoes. Mix and pour in 1 litre of good vegetable stock. Bring it to boil and afterwards, lower the heat to low. Cover with a lid and let it simmer until the potatoes are cooked through, for about 15 minutes.
Next, pour in the double cream and flavour with salt and sugar if needed. Taste and taste.
The Herbal Butter
In a blender place softened butter with garlic and herbs. Add a pinch of sea salt and blend until smooth texture. Taste and season with salt if needed. Wrap in a sheet of aluminium foil (like a candy) and refrigerate until serving.
Presentation
Put a good amount of soup into a deep plate and flavour up with 1 tablespoon of vinegar. Serve with fresh bread, generously layered with the herbal butter. Bon appetit!
Makes 5 serves.
