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Runner bean soup with lemon, carrot and carrot tops

Serves 4
Autumn (year round)

  • 500 g dried Stiense, or any other runner bean
  • 300 g carrots including their greens
  • 100 ml very good extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 organic lemon, sliced

Soak the beans in 1.5 litres of cold water with 10 grams of salt for a minimum of 4 hours. Cut the tops off the carrots and set them aside. Scrub the carrots under a tap and cut into 2 cm pieces.

Bring the pan with the beans and the soaking liquid to a boil and remove any scum. Simmer gently until done, about 1 hour and 30 minutes. Add the carrot pieces 20 minutes before the beans are done.

Wash the carrot tops and dry in a salad spinner. Coarsely chop them. Gently cook the tops for 20 minutes, covered, with 3 tablespoons of the olive oil and a pinch of salt.

Set aside a couple of spoonfuls of cooked beans and carrots. Crush the rest of the beans and carrots in the pan with the help of a potato masher. Puree the soup with a hand blender. Add the remaining beans and carrots together with the cumin seeds and the rest of the oil and add salt to taste. Lay a slice of lemon at the bottom of each bowl or soup plate and pour on the soup. Garnish with the cooked carrot tops.




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