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120 gm Onion, chopped
Salt, ground Pepper
60 gm Butter
1/4 teaspoon Sugar
250 gm Broad Beans, shelled weight
60 ml Thick Cream
1/2 teaspoon Sage Or 1/2 teaspoon Savory Or 1/2 teaspoon Parsley, chopped
Water
Crotons
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Sweat the onion with the butter in a saucepan without coloring, until soft. Add the broad beans, together with the water and bring to the boil. Add whichever herb you have chosen, chopped fine, 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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