Fresh Broad Bean Soup

With the arrival of spring, nature began to come to life again. The weather is getting milder, flowers are blooming, and a variety of vegetables are visible in markets and markets. 

In our case, broad bean season started early and ended early. While removing the roots, I used the remaining tiny fresh broad beans by making broad bean soup, as promised. 

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All the details of the recipe are in the description section…

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Ingredients for Fresh Broad Bean Soup Recipe

• 250 g of fresh broad beans
• 1 medium onion
• 1 clove of garlic or 1 stalk of fresh garlic
• 3 tablespoon of olive oil
• 5 + half cup hot water
• salt
• dill
• fresh onion

For dressing:

• 1 heaping tablespoons of flour
• 1 egg yolk
• 1 glasses of yoghurt

Fabrication:

1. Wash, clean and chop the broad beans. Let it sit in water with flour for a while while you prepare.
2. Chop the onion finely. Finely chop fresh garlic or 1 clove of garlic.
3. Put the olive oil and onion in the pan and fry for 1-2 minutes on medium heat. 
4. Add the broad beans to the roasted onions and fry for another 2 minutes. Add fresh garlic and fry.
5. Add hot water to the pot and cook for about 10-15 minutes until the broad beans become soft.
6. Add egg, yoghurt and flour to a bowl and mix until completely mixed.
7. Add the water of the broad beans to the marinade and mix. Add the warm seasoning into the soup.
8. Add salt and cook first on medium heat, after boiling, on low heat for 5 minutes. Add dill on top. 
9. Serve with spring onions if desired.