Schlagwort-Archive: broad beans

Weekly soup for Souper Sunday: Chicken, rice and broad bean soup

1 Antwort

TWD
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

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

  Donna Hay
  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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Presto Pasta Nights: Pasta with Broad Beans and Salami

4 Antworten


 
 
Like Freya I was surfing the UKTV Food website, 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)

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
  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

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