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Serves 6
INGREDIENTS:
8 oz. broad beans
6 cups water
1 large onion, finely chopped
1 Romaine lettuce, finely chopped
2 potatoes, peeled and diced
2 tbsp. fresh garden herbs, finely chopped (parsley, chives)
1 tsp. juniper berries
1 large clove elephant garlic, crushed
1 tsp. Jamaican allspice
3 cloves
1 cup half and half cream
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, lettuce, potatoes, garden herbs, juniper berries, elephant garlic, allspice, cloves, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours. Add cream and put in blender until smooth. Serve red hot with soft buttered baps.
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