Roast garlic broad brean & saffron soup
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Roast garlic broad brean & saffron soup
  Roast    Garlic    Saffron    Soups  
Last updated 6/12/2012 12:52:02 AM. Recipe ID 13722. Report a problem with this recipe.
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      Title: Roast garlic broad brean & saffron soup
 Categories: Soups, Sainsbury
      Yield: 6 Servings
 
    125 g  Long grain brown rice
    400 ml Water
      1 ts Salt
    3/8 g  Saffron strands
     20 lg Garlic cloves
  1 1/2 tb Olive oil
      1 kg Broad beans
  1 1/4 l  Chicken stock
 
  Typed for you by Kaz Dunkley.
  
  Preparation: Shell the broad beans
  
  Put the rice in a saucepan with the water, salt and saffron. Bring to
  the boil, then reduce the heat and simmer for 30 minutes or until all
  the water has been absorbed and the rice is tender.
  
  Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic
  cloves in a small roasting tin with the oil and roast in the oven for
  10-15 minutes or until they are soft and golden but not brown. Turn
  them once to make sure they do not brown underneath.
  
  Add the beans to the rice, pour on the stock and bring to the boil.
  Add the garlic cloves and their oil, reduce the heat and simmer for
  15 minutes. Remove from heat, cool a little then puree in a food
  processor or blender. Taste and season to taste, then serve
  immediately. Internet posted: 8/95 by joell@mpx.com.au
 




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Recipe ID 13722 (Apr 03, 2005)

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