Chilled Broad Bean (fava Bean) Soup With Sourdough Soldiers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups vegetable stock (500ml)
• 1/2 cup thickened cream (125ml double cream)
• 500 g broad beans (shelled from 1.2kg in the pods)
• 1 cup chervil (roughly chopped plus sprigs to serve)
• 1 -2 tablespoon lemon juice
• 6 slices sourdough bread
• 1/2 cup goat's cheese (100 grams soft)

Recipe

• 1 heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.
• 2 transfer soup to a large jug, cover and refrigerate until cold.
• 3 preheat oven to 200c or 180c fan forced.
• 4 cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.
• 5 spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.
• 6 pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.