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Broad Bean Soup

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      Title: BROAD BEAN SOUP
 Categories: Soups, Vegetables, British
      Yield: 4 Servings
 
    120 g  Onion; chopped
           Salt, ground pepper
     60 g  Butter
    1/4 ts Sugar
    250 g  Broad beans; shelled weight
     60 ml Thick cream
    1/2 ts Sage -==- OR
    1/2 ts Savory -==- OR
    1/2 ts Parsley; chopped
      1 l  Water
           Cro–tons
 
  Sweat the onion with the butter in a saucepan without colouring, until
  soft. Add the broad beans, together with the water and bring to the
  boil. Add whichever herb you have chosen, chopped fine (I recommend
  the use of savory), season with salt, sugar and pepper.
  
  When the beans are cooked, take out a tablespoonful or so, refresh on
  cold water, skin and reserve them. Puree the soup, either in a
  blender or through a sieve. Reheat to simmering point, stir in the
  cream, correct the seasoning and add the reserved beans.
  
  Serve hot with freshly cooked home made croutons.
 
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