BROAD BEAN SOUP WITH SHRIMPS AND A TRIFLING TRUFFLE OIL FABA CUM PISCE ET CUM TUBA OLEUM

The Ingredients

Two Pounds of Shelled Fresh or Frozen Broad Beans

Two Ounces of Butter

A Pint of Chicken Stock

Two Generous Tablespoons of Brown Shrimps

Two Black Truffles

Two tablespoons of Olive Oil

One Clove of Garlic

A Handful of Fresh Mint

A Few Strands of Sage

Seal Salt and Pepper

Double Cream for a Princely Swirl

Serves: 4 for a starter

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Melt the butter over a low heat and add and coat the broad beans for 5 minutes. Then pour in the chicken stock and the fresh mint – you can use mint sauce if you don’t have fresh mint to hand.       

Improvisation is liberating.

Also add Sea Salt and Pepper.

Simmer for 30 minutes and then whizz up in a blender.

Whilst this is simmering, saute the crushed garlic with the shrimps.

Then do the same with the truffles and olive oil for just a few minutes.

Plate up the soup in bowls with the garlicy shrimps and a swirl of cream with the shredded sage on top.

Serve the truffle oil aside and some dippy chunks of bread.

De Rerum Natura

The Nature of Things

Taken from a poem by Lucretius, first century BC writer describing the science of the Universe and another first step forward in philosophy offering the thought that Nature can work without the Supernatural Gods Influence

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