Sheila Benson and Sean Millar
THE cauliflower versus broccoli war has been raging for decades, but, just as cauliflower seems to be making a comeback thanks to some strong work on the puree front, it’s purple spouting broccoli that seals the win with some sterling spring recipes.
Although this Rustic Sprouting Broccoli and Haricot Bean Soup is rather hearty, it still makes for a perfect springtime lunch. Remember when cutting the vegetables to cut them as neatly as possible, as we don’t tend to blend this soup.
To serve six, take 400g (14 oz) haricot beans, soaked overnight in cold water, boiled for twelve minutes until tender, drained and cooled (or alternatively two well drained and rinsed tins), 1.5kg (3.3 lbs) purple sprouting broccoli, inner white heart of one head of celery including the leaves, 2 small red onions, peeled, 1 handful fresh flat-leaf parsley, 2 peeled garlic cloves, 2 tbsp extra virgin olive oil, 2 salted anchovies, 1 fresh red chilli, deseeded and finely chopped.
Finely chop the celery, onion, parsley and garlic. Heat the olive oil in a large, heavy bottomed sauce pan and fry the vegetable mixture until soft – this should take about 20 minutes. Add the anchovies and mash with a spoon until they "disappear" into the vegetables, then add the chilli and season with a little salt and pepper.
Remove the smaller leaves from the thick stalks of broccoli, separate the flower heads from the stems and then discard both the stems and the stalks. Wash the broccoli heads and leaves well, then stir into the vegetable mixture.
Add 200ml (7 fl oz) of hot water to the pan and stir. Bring the soup to the boil, adding more water if necessary, until the broccoli is completely soft, roughly half an hour. Now add the haricot beans and a little more water, just enough to cover all the vegetables, and bring back to the boil. Season the soup well, before serving with a nice crusty loaf and butter.