Broad Bean and Pea Soup

I can provide you with the recipe for a delicious Italian-style broad bean and pea soup. Here is the list of ingredients and the procedure to prepare this spring dish.

Ingredients

• 300 g of peeled fresh broad beans
• 300 g of fresh peas
• 1 medium potato
• 1 shallot
• Vegetable broth to taste
• Extra virgin olive oil
• Salt and black pepper to taste
• Fresh mint leaves (for garnish)
• Fresh cream or Greek yogurt (optional, for garnish)

Preparation

1. Start by cleaning the shallot and slicing it finely. Peel and dice the potato into small cubes.
2. In a large pot, heat a drizzle of extra virgin olive oil and sauté the shallot until it becomes translucent.
3. Add the broad beans and peas to the pot, allowing them to flavor for a few minutes.
4. Add the potato cubes and mix well.
5. Pour in hot vegetable broth until the ingredients are covered and bring to a boil.
6. Lower the heat, cover with a lid, and let cook for about 20-25 minutes or until the beans and peas are tender.
7. Once the ingredients are cooked, use an immersion blender to blend everything into a smooth and homogeneous cream. If the soup is too thick, you can add more broth until the desired consistency is reached.
8. Season with salt and pepper and mix well.
9. Serve the broad bean and pea soup hot, garnished with a drizzle of extra virgin olive oil, fresh mint leaves, and, if you like, a tablespoon of fresh cream or Greek yogurt to add creaminess.

For a truly Italian touch, you might garnish the soup with toasted homemade bread croutons rubbed with garlic, or with some crispy bacon, if your diet allows it.

Curiosity

Velvet soups are a versatile and healthy dish, ideal for taking advantage of the freshness of spring ingredients like broad beans and peas. They are also perfect for a light meal or as an elegant appetizer.