Saturday 25 August 2012

veloute de feves & fromage

Cream of beans & cheese soup ~ always sounds sexier in french!

300 g of beans
2 tablespoons olive oil
3 teaspoons chopped chives
Homemade vegetable broth or water
Salt + Espelette pepper
3 teaspoons fresh goat cheese

Bring salted water to a boil, then soak the beans for 5 minutes. Take them out and put them in a bowl of cold water to stop cooking (beans are good and green). Remove their second skin, it is usually sufficient to “pinch” to bring out the bean (if using frozen beans, refer to the method of preparation on the package).

Mix the 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 progressively to vegetable broth or water until desired consistency. Finally add the goat cheese and mix again. Reheat the soup and serve with a spoonful of goat cheese and some chopped chives.

{Source: my little fabric}

 

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