Last summer, I took a good resolution: eat more « green food » -you know, this things named « vegetables » :) – They ‘re not really my best friends… but it’s healthy so i try this recipe (ok I’m cheating, the beans are not vegetables but starches, but it’s a beginning, nop ?^^) For those cold and rainy days, this soup is perfect to warm you up. And the alliance of beans and goat cheese is delicious! Feel free to use frozen beans, it’s (almost) as good and nutriments are preserved!
In these photos, I used the pretty dishes Astier de Villatte. I love the simplicity and elegance of their ceramics!
VELVET BEANS & GOAT CHEESE’S RECIPE
+ 1 cup fava beans +
+ 2 tablespoons olive oil +
+ 3 teaspoons chives, chopped +
+ Vegetable broth or water +
+ Salt +
+ A pinch Espelette Pepper +
+ 3 teaspoons goat cheese +
Heat to boiling some salted water, and add the beans for 5 minutes. Remove the fava beans and put them in a bowl of cold water to stop cooking (beans stay green)
Remove their second skin, you can”pinch” to bring out the bean (if you use frozen beans, refer to the method of preparation on the packaging). Mix the fava beans with some broth, chopped chives, olive oil, a pinch of salt and a pinch of Espelette pepper (you can also add a clove of garlic).
Add to progressively vegetable broth or water until desired consistency. Finally add the goat cheese and mix again. Reheat the soup and serve with a teaspoon of goat cheese and some chopped chives.
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