Creamy broad beans
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Method
-
Boil the broad beans for 2 minutes, drain and pop them out of their skins.
-
Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.
-
Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.
Ingredients
- 500g/1lb 2oz broad beans, podded
- herbs, chopped eg chives, chervil and summer savory
- 150ml/5fl oz double cream
- 1 egg, yolk only
- 5 tbsp stock
- caster sugar, to taste
- salt and freshly ground black pepper
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