Thick bean cream soup with salmon cream

Name: Thick bean cream soup with salmon cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g frozen broad beans; 7-10 Tbsp Salt; 1 Onion; 20 g Butter; 750 ml Vegetable broth; 100 g Processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Whipped cream; 2 TEASPOONS Salmon caviar

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g frozen broad beans
7-10 Tbsp Salt
1 Onion
20 g Butter
750 ml Vegetable broth
100 g Processed cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Whipped cream
2 TEASPOONS Salmon caviar

Directions

1
Blanch the beans in boiling salted water for about 1 minute. Drain the beans and rinse briefly in cold water. Press the bean seeds out of the skin. Peel and roughly dice the onion
2
Heat butter in a pot. Sauté onion in it until translucent, add beans. Add stock and simmer covered for about 20 minutes. Add processed cheese, bring to the boil and puree to a creamy soup. Season to taste with salt and pepper
3
Whip the cream until semi-stiff. Arrange soup in glasses. Pour a cream stain on the soup and garnish with salmon caviar
4
Alternatively the soup can be served cold. Then cream and caviar should be added to the soup just before serving.