The second of my broad bean recipes, the broad bean soup was originally a recipe from the bolu region. It can be made in different versions, some do not put onions in it, while others fry it in flour, like a béchamel sauce. The recipe you will read below is the most suitable for my taste buds.
Ingredients for Bean Soup Recipe
- 300 gr. fresh broad beans
- 4 tablespoons of flour
- 1 pieces of eggs
- 1,5 glasses of yoghurt
- 1 medium onion
- 3 tablespoon of olive oil
- 1,5 liter of hot water
- salt
How to Make Bean Soup Recipe?
- Wash and sort the broad beans and finely chop them. Chop the onion into small pieces.
- Put the olive oil and onion in the pan and fry for 1-2 minutes on medium heat.
- Add the broad beans to the roasted onions and fry for another 2-3 minutes.
- Add the hot water to the pot and boil for about 20 minutes until the pods are tender.
- Add the eggs, yogurt and flour to a small bowl and whisk until completely mixed.
- Add the juice of the broad beans and mix again. Mix the flour mixture that you opened and add it into the soup.
- Add salt and cook first on high heat, after boiling for 5 minutes on low heat.
- Serve with a sprinkling of dill on top.