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Hearty Fish, Leek and Broad Bean Soup Recipe

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This recipe for Hearty Fish, Leek and Broad Bean Soup, by , is from Elfie Duminy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
500g frozen broad beans
2 T olive oIl
1 onion, finely chopped
1 leek, white part only, cut into thin 5cm lengths
2 carrots, cut into thin 5cm lengths
1 (250g) large potato peeled, cut into 5cm lengths
2 garlic cloves, crushed
400g can diced tomatoes
4 cups chicken stock
zest of 1 lemon
650g thick white fish fillets, cut into 4cm pieces (used ling)
basil pesto to serve
lemon wedges to serve

Directions:
Directions:
Put board beans in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and rinse under cold water. Remove shells and discard. Return beans to bowl and set aside.

Number Of Servings:
Number Of Servings:
4 (makes about 10 cups)
Personal Notes:
Personal Notes:
Nog nie klaar nie

 

 

 

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