Well here is a thick creamy broad bean soup with green peas, a little cream and slices of smoked salmon… What a super velvety and rich lunch soup this is! Winner soup!
I made Spanish broad beans with ham the other day.
Do you know that popular Spanish side dish?
Broad Beans
So after making that one I still got some frozen broad beans left plus the skins I peeled off the beans yesterday. Just because I can’t throw away food.
So I thought of a way to turn the skins into a lunch.
A delicious broad bean soup sounds like a great option!
Easy Broad Bean Soup with Smoked Salmon
The skins are quite tough so let’s boil them for a while.
Then blend them until you end up with a fine and smooth soup. I added extra peas and a splash of cream as well. The soup in the end is nicely thick, really lovely texture!
The broad beans give the soup a special flavor that comes quite close to split peas. And the smoked salmon on top?
Well why not.
Smoked Salmon
Because it doesn’t always have to be bacon, right!
I made this bean soup in my KitchenAid Cook Processor but here is the description of how to make this soup on the stove.
For the Cook Processor recipe: scroll down to the second recipe here on this page!
Enjoy!
Easy Broad Bean Soup Recipe with Smoked Salmon
Thick creamy broad bean soup with green peas, some cream and slices of smoked salmon...
- 3,5 oz smoked salmon (100 g), shredded
- 7 oz broad beans (250 g)
- 7 oz frozen green peas (250 g), thawed
- ½ cup cream (120 ml)
- 1 shallot
- 2 garlic cloves
- 2 cloves
- ½ chicken bouillon cube
- 3 cups water (720 ml)
- 2 tbsp unsalted butter
- a handful fresh parsley shredded
- pepper
- salt
- Peel and chop the shallot and garlic cloves. Add this together with half of the butter to a large and high pan.
- Place the pan over medium-high heat until the butter has melted. Then gently cook the shallot and garlic for 4 minutes. Now add the broad beans, the remaining butter, cloves, a good dash of pepper and the chicken bouillon cube (I also added some leftover carrot, optional).
- Pour in the water.
- Cover the pan and turn the heat up until boiling. Then turn the heat lower and simmer the beans for 30 minutes. After that take the pan off the heat and add the green peas and shredded parsley to the hot soup.
- Let them rest in it for 4 minutes. Then blend or mix the soup well. Pour in the cream.
- Blend or mix the soup again for 20 seconds. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary.
- Scoop the broad bean soup into bowls and top with some shredded smoked salmon. Serve hot.
Easy Broad Bean Soup with Smoked Salmon – KitchenAid Cook Processor!
A thick creamy broad bean and green pea soup with cream and slices of smoked salmon…
What a super velvety lunch soup this is then! I made this bean soup in my KitchenAid Cook Processor as well. And for a very good reason too.
Because the blender of the Cook Processor is so powerful it can cut through almost everything. And that is also the reason this soup so smooth and silky.
Try it out, here’s the recipe!
Enjoy!
Easy Broad Bean Soup Recipe with Smoked Salmon
Thick creamy broad bean soup with green peas, some cream and slices of smoked salmon...
- 3,5 oz smoked salmon (100 g), shredded
- 7 oz broad beans (250 g)
- 7 oz frozen green peas (250 g)
- ½ cup cream (120 ml)
- 1 shallot peeled
- 2 garlic cloves peeled
- 2 cloves
- ½ chicken bouillon cube
- 3 cups water (720 ml)
- 2 tbsp unsalted butter
- a handful fresh parsley shredded
- pepper
- salt
- Add the MultiBlade to the bowl of the Cook Processor and add the peeled shallot and garlic. Close the lid and press Pulse for 15 seconds. Open the lid and scrape down the sides of the bowl. Then replace the MultiBlade with the StirAssist and add half of the butter.
- Remove the measuring cup and close the lid. Select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm. Then after Step 1 add the broad beans, the remaining butter, cloves, a good dash of pepper and the chicken bouillon cube (I also added some leftover carrot, optional).
- Also pour in the water. Close the lid. Press Start to activate Step 2.
- After Step 2: leave the keep warm mode on and then add the thawed peas and shredded parsley to the bowl.
- Let the peas warm through in the hot soup for a couple of minutes. Then press Cancel to exit the keep warm mode. Press Pulse for 30 seconds and then pour in the cream.
- Close the lid and press Pulse again for 15 seconds. Check the seasoning of the broad bean soup and add extra pepper or salt to taste if necessary.
- Scoop the soup into bowls and top with some shredded smoked salmon. Serve hot.
