FRESH BROAD BEANS SOUP RECIPE

FRESH BROAD BEANS SOUP RECIPE

Music: Hala Lala Layya - Lebanese Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you FRESH BROAD BEANS SOUP recipe. Because we love to drink the leftover juices of the broad beans food, I tried to make a soup of these beans, and it turned out so delicious. The important thing is, broad bean pods are edible but make sure that you choose beans that are very, very young, otherwise they will be tough.

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INGREDIENTS
250 gr. (1/2 pound) very young broad beans
1 medium onion
2 real tablespoonful flour
5 real tablespoonful thick or plain yogurt
A pinch of granulated sugar
A handful chopped fresh dill
2-3 tbsp olive oil
Salt & pepper

DIRECTIONS
Chop the onion into cubes.
Transfer 1 real teaspoonful flour into a large bowl.
Add 4-5 cups water on top, making sure to beat using a wire whisk, so there are no lumps.
Cut off both ends of the beans, then cut into size of a chickpea.
Transfer into the floury water, to prevent them from getting dark.
Heat 2-3 tbsp olive oil in a pan, over medium heat.
Add the onions and saute for 5-6 minutes or until tender, stirring occasionally.
Add drained&rinsed beans.
Sprinkle 1 real tablespoonful flour and a pinch of sugar, cook for about 1 minute, stirring constantly.
Then stir in 5 cups water slowly, making sure to scrape the pan and to mix well.
Reduce heat to medium low, cover and simmer for about 45 minutes, or until very tender.
In the meantime, transfer yogurt into a big bowl and mix well.
Check the beans for doneness.
Slowly warm up the yogurt with 4-5 spoons of hot soup and beat.
Add yogurt into the pan.
Bring to a boil, stirring constantly with a wire whisk.
Season to taste, when yogurt comes to a boil.
Bring back to a boil then turn off the heat.
Add the chopped dill, mix.
Transfer into a serving plate and serve hot.
It is one of the best soups we have ever had!

READY :) Thank You For Watching!
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