Summer vegetable broth

Summer vegetable broth

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is a nice light broth using summer peas and beans. You can vary the vegetables according to what is available. Asparagus is a great addition when it’s in season, and diced new potatoes will make the soup a bit more substantial.

Ingredients

Quantity Ingredient
1.5 litres vegetable stock
1 small leek, trimmed, cut into 1 cm dice and washed
1 celery stick, peeled if necessary and cut into 5 mm dice
salt
freshly ground black pepper
150g broad beans, podded, (podded weight)
100g peas, podded, (podded weight)
60g green or runner beans, cut into 5 mm lengths
1 tablespoon parsley, chopped
1 tablespoon chives, chopped

Method

  1. Pour the vegetable stock into a large saucepan, add the leek and celery and bring to a simmer. Season lightly with salt and pepper and let simmer for 15 minutes.
  2. Meanwhile, blanch the broad beans in boiling salted water for 3–4 minutes, then drain and refresh under the cold tap. Remove the tough skins from any larger broad beans; leave small ones as they are.
  3. Add the peas and green beans to the simmering stock and cook for a further 10 minutes. Add the broad beans, chopped parsley and chives, and simmer for another 5 minutes. Re-season if necessary before serving.
Tags:
Hix Oyster & Chop House
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