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Roast Garlic Broad Brean & Saffron Soup

A home-style Roast Garlic Broad Brean & Saffron Soup made with Long Grain Brown Rice, Water, Olive Oil, Broad Beans, and Chicken Stock. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 125 g
• 400 ml
• 1 1/2 tbsp
• 1 kg
• 1 1/4 l

Method (preview)

1. 1

   Put the rice in a saucepan with the water, salt and saffron.

2. 2

   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.

3. 3

   Meanwhile, preheat the oven to Gas Mark 5/190C/375F.

4. 4

   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.

5. 5

   Turn them once to make sure they do not brown underneath.

6. 6

   Add the beans to the rice, pour on the stock and bring to the boil.

7. 7

   Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes.

8. 8

   Remove from heat, cool a little then puree in a food processor or blender.

9. 9

   Taste and season to taste, then serve immediately. Internet posted: 8/95 by