This is my 24th post for Debbie’s Souper Sunday
This soup is not my work, it is our sons team work. They have summer holidays and their parents still have to work. After podding all those fava/broad beans they opted for a soup. I chose the
Chicken, rice and broad bean soup
recipe and the boys cooked and served it for lunch. A very tasty soup, we all were pleased.
| -========= |
REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: |
Chicken, rice and broad bean soup |
| Categories: |
Soup |
| Yield: |
4 Servings |
Ingredients
| 1 |
tablesp. |
|
Olive oil |
| 1 |
|
|
Brown onion, chopped |
| 1 |
clove |
|
Garlic, crushed |
| 2 |
|
|
Bay leaves |
| 4 |
sprigs |
|
Thyme |
| 1 1/2 |
liters |
|
Chicken stock |
| 400 |
grams |
|
Chicken breast fillets, trimmed |
| 400 |
grams |
|
Sebago (starchy) potatoes, peeled and chopped, Ulrike: Gloria |
| 65 |
grams |
|
Long-grain rice |
| 300 |
grams |
|
Broad beans, blanched and peeled |
| |
|
|
Sea salt and cracked black pepper |
| 1/3 |
cup |
|
Chopped flat-leaf parsley leaves |
Source
| |
Edited *RK* 07/29/2009 by |
| |
Ulrike Westphal |
Directions
Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4-5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. .
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more recipes and entries in English
Like Freya I was surfing the 22.02.2021 **, but I was looking for ways to use up broad beans in the freezer. I came across the
Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)
I used a French sheep’s cheese and an Italian-style salami for that dish. It is dimensioned for 4 servings, but it lasted only for one adult and two children. I had the portion for one person! So this dish is worth to be sent to Ruth’s Presto Pasta Nights.
| -========= |
REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: |
Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami) |
| Categories: |
Pasta |
| Yield: |
4 Servings |
Ingredients
| |
|
|
Salt and fresh ground black pepper, to taste |
| 250 |
grams |
|
Orecchiette pasta |
| 400 |
grams |
|
Fresh broad beans, podded |
| 1 |
|
|
White onion, sliced |
| 3 |
tablesp. |
|
Olive oil |
| 100 |
grams |
|
Neapolitan salami, sliced |
| 100 |
grams |
|
Pecorino Romano cheese, grated |
Source
| |
by Gino D’Acampo from Good Food Live 22.02.2021 ** |
| |
Edited *RK* 05/24/2007 by |
| |
Ulrike Westphal |
Directions
1. Bring a large saucepan of salted water to the boil. Add the orecchiete and cook until al dente, around 10-15 minutes. Drain.
2. Meanwhile bring a separate pan of salted water to the boil. Add the broad beans and boil for 7-8 minutes, until tender. Drain, plunge into cold water and slip off the tough outer skin off each individual bean.
3. Heat the olive oil in a large frying pan. Add the onion and fry until golden. Add the drained broad beans and the salami.
4. Fry, stirring now and then, until the salami is crispy. Mix in the orecchiete, mixing well, and cook for 1-2 minutes, seasoning with salt and freshly ground pepper.
5. Sprinkle the grated Pecorino over the pasta mixture and serve at once.
: Level of difficulty: Easy
: Preparation Time: 10 minutes
: Cooking Time: 20 minutes
=====
more recipes and entries in English
** 21.02.2021 https://goodfood.uktv.co.uk/ and https://goodfood.uktv.co.uk/recipe/orecchiette-con-fave-e-salame-pasta-with-broad-beans-and-salami/ not longer available
This week Weekend Herb Blogging is travelling from Utah to New Jersey. Cate @Sweetnicks is doing the recap this week. For the German event Hülsenfrüchte – Pulses I tried a recipe which needs mint. Mint is the easiest herb to grow, even in my garden. The pot prevents the mint to spread out into the whole garden.
As a child I only knew mint used as a tea, but since I’m cooking I appreciate it as a herb in my dishes. Mint agrees with poultry and (lamb) meat and fruity salads get a fresh note. I prepared a
Broad bean & mint mash
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Broad bean & mint mash
Categories: Pulses
Yield: 4 Servings
1 1/2 kg Broad beans, podded weight, 3 lb 5 oz
1 medium Potato, peeled and cut into chunks
350 ml Vegetable stock, 12 fl oz
100 ml Extra virgin olive oil, 3 1/2 fl oz
50 grams Parmesan, grated, 2 oz
Handful mint leaves, chopped
============================ SOURCE ============================
Good Food Magazine, May 2006, p. 47
— Edited *RK* 06/05/2006 by
— Ulrike Westphal
1. Bring a large pan of water to the boil, do not salt it, tip the
beans in and boil for 1 min. Drain and refresh under cold water.
Drain the beans, turn on the radio, sit back and get podding.
2. Tip the potato and stock into a pan and cook for 10 mins until
the potato is tender, then throw in the beans to heat through. Take
the pan off the heat and roughly mash everything together with most
of the olive oil. Stir through most of parmesan and mint, season to
taste and spoon into a large bowl. Make a dip in the top with the
back of a spoon and fill with the remaining olive oil, sprinkle with
the remaining parmesan and mint, and serve.
:EASY
:PREP: 40 mins
:COOK: 20 mins
PER SERVING 494 kcalories, protein 27g, carbohydrate 30g, fat 30g,
saturated fat 5g, fibre 23g, sugar 5g, salt 0.54g
OR WHY NOT TRY… Eating young brow beans raw with some crumbled
pecorino cheese and olive oil.
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more recipes with broad beans
more recipes and entries in English
