Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
By Antony Worrall Thompson
From Saturday Kitchen
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Creamy broad beans
Ingredients
500g/1lb 2oz broad beans, podded
herbs, chopped eg chives, chervil and summer savory
150ml/5fl oz double cream
1 egg, yolk only
5 tbsp stock
caster sugar, to taste
salt and freshly ground black pepper
Method
1. Boil the broad beans for 2 minutes, drain and pop them out of their skins.
2. Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.
3. Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.
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