Broad Bean Soup

Easy Peasy. This is a real wintery one and should be eaten with crusty bread or possibly some thickly cut garlic bread....nice!

Broad Bean Soup
Ingredients
90g/1oz unsalted butter
1 ½ potato approx, peeled and diced (small to medium size….larger ones work but the soup becomes really thick)
870ml/1 ½ pint vegetable stock
255g/9oz broad beans, cooked and shelled
salt and freshly ground black pepper
small handful of parsley, chopped
splash of white wine

Melt the butter in a saucepan and sauté the potato for 3-4 minutes.Then pour in the stock, bring to the boil and then reduce the heat.Stir in the broad beans, seasoning and parsley and simmer gently for 10-12 minutes, or until the veg are tender.Add the white wine if you are going to and whiz the soup till it’s smooth and yummy looking. Return to the pan to warm through and serve.

oops....nearly forgot to say this serves 3...or 4 if used as starter