2 Soups From *Alain Ducasse: Broad Bean Soup/ Watermelon and Melon Soup 🌞

Broad Bean Soup

. Serves 4

. Shell 1 kg (2.2 lb)of small broad beans suitable for eating whole in
their pods, and keep the beans and pods separate.

» Pick out any very small beans (smaller than 1 cm (1/2 in)) and put to
one side.

.. Wash the pods and chop them as finely as possible with a knife.
Crush the larger broad beans. Peel and mince a large white onion.
Heat a flameproof casserole dish with a splash of olive oil) and
sweat the onion for 2 minutes. Add the pods and cook them over a
fairly high heat for 3 minutes, stirring frequently.

..Then add the large broad beans ond cook for just 1 minute.
Blend, adding 750 ml ( 3 cups + 1 oz) of chicken stock gradually until
the soup is smooth. ’

.. Strain through a fine conical strainer, add salt and freshly
ground black pepper, and put somewhere cold for at least 2 hours.

.. Break up 120 g (4 oz) of Finocchiona and chop 120 g (4 oz) of fresh goat’s
cheese into small pieces.

.. Heat a frying pan (without any oil) and dry sauté the Finocchiona
with 4 sprigs of savory for 1 minute. Add the reserved small
broad beans, stir well and cook for just 1 minute.

.. Remove the sprigs of savory and distribute the contents of the
frying pan in soup bowls or serve in a tureen. Add the pieces of
cheese. Pour the broad bean soup on top and serve

AD— Broad bean pode release
a lot of water when you cut them,
so it's best to cut them with a
large knife, rather than chopping
them in the food processor.

PN— Finocchiona is a Tuscan
salami flavoured with fennel
seeds. If you can't find it
use 120 g (4oz) of good sausage meat
and mix with a spoonful of
fennel seeds, Broad beans are full
of B-qroup vitamins, which makes
this soup an excellent source.

From "Nature Simple, Healthy and Good" by Alain Ducasse
https://www.goodreads.com/book/show/12080335-nature

*************************************************************************

Watermelon and Melon Soup

Serves 4

. Peel 1 large slice of watermelon (850g ] (1lb +14 oz) and 1 medium melon,
carefully removing all the seeds. Also peel 1 small cucumber and
3 cm (1 1/4 in) of ginger.

..Keep aside 50 g (2 oz) watermelon, 100 g (3 1/2 oz)melon and 60 g (2 oz) cucumber in a cold place
Cut the rest, and the ginger too, into small chunks and blend into
a purée

.. Season with 2 shakes of Tobosco® and 2 tablespoons of orange flower water.

.. Chop 1 piri piri very finely and add. Keep cold.

.. Put 4 bowls [or 4 soup plates] into the freezer to get them nice ond cold.

.. Chop the reserved watermelon, melon and cucumber into very small
dice (brunoise).

.. Chop the leaves of 2 sprigs of coriander and 2 sprigs of mint.

.. Mix all this in a bowl with 2 tablespoons of olive oil. Add salt
and keep cold.

.. When serving, arrange this garnish in the bottom of the bowls or
soup plates. Pour the cold soup on top and serve immediately.


AD— The melon should be nice and
ripe. If you are concerned about the
fierceness of the piri piri, just put
half in to begin with, then taste and
adjust according to your liking

PN— This soup is bursting with
carotenoids, which are good for
all the body's cells, including the
skin cells, It's a good preparation
for exposure to the sun,


From "Nature Simple, Healthy and Good" by Alain Ducasse
https://www.goodreads.com/book/show/12080335-nature


Thanks Alain, Simple Healthy and Good is the way to go!



https://en.wikipedia.org/wiki/Alain_Ducasse