Ingredients for 6 people
Preparation
Shell the broad beans and throw them in boiling water for 2 to 3 minutes. Immediately drain them and run them under cold water.
Prepare the broth with the 1/2 cube in 25 cl of water. Cook the broad beans for 10 minutes with half the chervil.
In the bowl of the mixer, put the broad beans, the ricotta, the oil, the mint and the rest of the chopped chervil, salt and pepper. Add a little broth to make the cream smooth. Put in the fridge.
Serve in small cups, garnish with a small leaf of chervil, to enhance an aperitif with slices of country bread or breadsticks.
