BEAUTIFUL SOUP

The new book my son brought for me is proving both interesting and problematic,it took ages to decide which of the exciting recipes to make for dinner,eventually I compromised by combining two of them

Spiced parsnip soup with Foul Medames

2 oz butter

2 lb parsnips

1 onion

2pts chicken stock

quarter pint of double cream

1 teaspoon ground coriander seed

2 teaspoons ground cumin seed

salt

pepper

Chives

I tin foul medames fava beans

Peel the parsnips and slice thinly ,chop the onion. Fry the parsnip and the onion in the butter together with the cumin and the coriander for about ten minutes. Add the stock and blend well,bring to the boil and simmer for around twenty minutes or until the vegetables are tender.

While the vegetables are cooking empty the tin of fava beans in to a saucepan with a dessert spoon of olive oil ,bring to the boil and simmer.

Wash and chop the chives.

When the vegetables are cooked empty them in to a blender and blitz until smooth, you might have to do several batches.

Return to the pan add her cream and reheat without boiling,season with salt and pepper.

To serve ladle into soup bowls add a tablespoon and the Foul mesdames the sprinkle with the chopped chives.

Serve with crusty bread.