Remember the velvet bean. Here is the summer version, we add the peas and a good whipped blue cheese .Sweet but it does not lack of power;)
+ 1 cup fava beans +
+ 1/2 cup green peas +
+1 tablespoon olive oil +
+ Vegetable broth or water +
+ 1 teaspoon goat cheese +
+ Salt +
+ A pinch Espelette Pepper +
+ 2 teaspoons whipping cream +
+ 1/2 cup blue cheese (Roquefort)+
Heat to boiling some salted water with vegetable broth, and add the peas for 12 minutes. Remove the peas and put them in a bowl of cold water to stop cooking (Peas stay green) do the same with fava beans (heat 6 min)
Mix the fava beans and peas with some broth, olive oil, a pinch of salt and a pinch of Espelette pepper.
Add to progressively vegetable broth or water until desired consistency. Finally add the goat cheese and mix again.
Whip the cream liquid. Add crumbled blue cheese, and continue to whisk.
Serve the soup warm or cold with a dollop of whipped cream.
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