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Broad Bean Soup

450 g Broad Beans
570 ml Vegetable Stock
1 ts Sugar
1 ts Cornflour
1 1/2 tb Water
1/4 pt Cream
45 g Butter
Sea Salt & Pepper


Simmer beans and stock for 18 minutes with sugar.

Puree and pass back into the pan.

Moisten the cornflour with the water and the cream.

Bring back to the boil.

Add the butter and blitz with a hand blender.


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