Broad bean & pancetta soup

By: Tana Ramsay From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins
Cook time:
20 mins
Serves:
6

This vivid green creamy soup is ideal for summer, as it can be served hot or cold, served with Tana Ramsay's golden seed encrusted cheese straws

Ingredients

For the cheese straws

  • 75g wholemeal flour
  • 60g plain flour
  • 125g Butter, chilled and cubed
  • 1 Egg, separated, white beaten
  • 30g Cheddar cheese, finely grated
  • 30g Parmesan, finely grated
  • 1/2 tsp mustard powder
  • 1 tsp poppy seeds
  • 1 tsp Sesame seeds

For the soup

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Method

1. For the cheese straws: preheat the oven to 200C/ gas 6.

2. Mix together the whole meal and plain flours then rub in the butter until you get fine crumbs. Add the egg yolk, the cheeses and the mustard powder. Mix together and then knead into a ball.

3. Roll out the dough on a lightly floured surface to approximately 5mm thick. Cut the pastry into strips, about 1 1/2cm wide and 15cm long. Brush each straw with the beaten egg white and sprinkle with either sesame or poppy seeds. Very gently push them a little into the pastry. Using a fish slice, place each straw onto a lightly greased baking tray and bake for approximately 10 minutes, until lightly golden.

4. Once cooked, remove immediately to a wire rack to cool and avoid overcooking the bottoms.

5. For the soup: put the shallots and pancetta in a large saucepan and sweat for about 10 minutes until softened, add the broad beans and cook for about 2 minutes. Add the hot stock and cook for 20 minutes until the beans are tender. Add the mint and creme fraiche and blitz with a hand blender until smooth.

6. This soup is great to eat chilled or hot. Garnish with crispy pancetta and serve with the cheese straws.

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