This is a delicious spring soup. By the time your broad beans have grown a lot and you see that broad beans are formed, you can top them. Tops do you to put the plant all its energy in the beans so that they no longer form flowers. Late in the season, the buds can quickly be affected by the black bean louse, so .... off those buds. And no, do not throw away but make this delicious soup.



2 small potatoes

2 red outings

2 cloves of garlic

a bunch of parsley

a lump of real butter

a maggi block (or 2)

a cup of cream or whipped cream

pepper and salt

2 full hands garden bean tops

a teaspoon of turmeric powder


Then you take the blender and grind everything fine, before you put the soup in the blender, let the soup cool first, otherwise the lid of the blender will not keep it and your kitchen will be green.

Or use the hand blender.

Put everything back in the pan and warm up, then add the whipped cream (or cooking cream)

Do not boil the soup and add pepper and salt to taste, add a small teaspoon of turmeric and leave on a low heat for 2 minutes, making sure that the soup does not boil.

Finally add the chopped parsley, stir and ready!