Roast Garlic Broad Brean & Saffron Soup

ROAST GARLIC BROAD BREAN & SAFFRON SOUP

6 Preparation Time :

Categories : Soups Sainsbury

Amount Measure Ingredient -- Preparation Method -- -- --

125 g Long grain brown rice

400 ml Water

1 t Salt

3/8 g Saffron strands

20 lg Garlic cloves

1 1/2 tb Olive oil

1 kg Broad beans

1 1/4 l Chicken stock

Typed for you by Kaz Dunkley.

Preparation: Shell the broad beans

Put the rice in a saucepan with the water, salt and saffron. Bring to the

boil, then reduce the heat and simmer for 30 minutes or until all the water

has been absorbed and the rice is tender.

375F. Put the garlic cloves

in a small roasting tin with the oil and roast in the oven for 10-15

minutes or until they are soft and golden but not brown. Turn them once to

make sure they do not brown underneath.

Add the beans to the rice, pour on the stock and bring to the boil. Add the

garlic cloves and their oil, reduce the heat and simmer for 15 minutes.

Remove from heat, cool a little then puree in a food processor or blender.

Taste and season to taste, then serve immediately. Internet posted: 8/95 by

joell

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