(Photo LOF - Broad bean soup)
A summer suggestion - it is also good cold, in the shade
Another suggestion : Use the last green broad beans, the ones that are already a little tough, and use olive oil instead of cream to thicken the soup.
One more : No need to complicate things . broad beans (without their pods or skins), chicken stock, a touch of garlic and thyme.
Last one : We eat this soup blended and before serving add a few purslane leaves, it adds a bit of texture.
(Photo LOF - with your apéritif, young broad beans in the pod with oregano)
Pick brand new broad beans, about the size of green beans.
Steam them in their pods for 7 minutes with oregano.
Once on the serving dish - a dash of olive oil.
Thats it !
Its good - its incredible. The young broad beans are just a bit bitter, yet sweet. The oregano adds an alentejo touch.
A glass of young white wine and voila an evening thats starts well.
(Photo LOF – Salad with blue flowers)
If you sow the last of your bean seeds especially butter beans , you can harvest them until almost Christmas.
Beans with marjoram vinagrette – perfect for a light lunch on the terrasse.
The vinagrette is made with finely sliced marjoram – just a little- and a good Dijon mustard, a splash of white vinager , then this years olive oil.
The beans should be cooked in lots of boiling water in an uncovered pot.
Tak advantage of the blue flowers in the garden (borage and pansies) that you can slip into the salad when you toss it with the vinagette. They don’t really change the taste in any way but they are a pretty colour.
This recipe is for winter beans, beans in the fall are good with shallots and summer beans with garlic.
