Spring is really here and with it all the delicious greens. This week-end I packed up in fresh greens and couldn’t wait too cook them!  

Days are getting warmer but nights are still cool, so with the horse beans I decided to make a little soup with roasted hazelnuts. The snap peas I just steamed them. And I served that with a cheese and oat bran muffins.

For the soup (vegan) it’s a little of work because first you need to shell the horse beans, boil them a few minutes, then remove the thick and hard skin. The benefit for doing that is quite simple: you obtain a very creamy soup that doesn’t need to go through the blender. After that I added just a little of salt snd pepper and finished with a little of corn starch. I opted for no consommé or what so ever to keep the subtle taste if the beans. Served topped with some chopped and riasted hazelnuts.

For the oat bran muffins (vegetarian), it really simple, I mixed together some flour, oat bran, baking powder, salt, an egg and prepared in individual paper cups. I added the cheese in between two layers of dought to obtain a melting heart, and baked until golden.