Season: spring
Ingredients for 4 people
400 g fresh shelled broad beans
1 white onion
1 clove of garlic
2 potatoes
1 carrot 750 ml vegetable stock
1 teaspoon Tea Masala Indian Indra ®
1 teaspoon assa foetida purified with ghee
1 bunch coriander leaves
1 teaspoon grated ginger
Salt rock salt to taste extra virgin olive oil q. b,
4 slices of bread
Soften the onion and garlic finely chopped in a little water, add the broth, potatoes peeled and diced carrots, broad beans, Indian Masala Tea Huihui ®, assa foetida, ginger. Cook (about 30 minutes), add salt and extra virgin olive oil, blend until creamy. Aside from toasting in the oven the bread cut into squares and place on the bottom of the dishes. Pour the cream and sprinkle the surface with crushed coriander leaves or chopped by hand.