Silky Green Broad Bean Potage (Persian-Style Pataje Baghala Sabz)
"Indulge in a vibrant bowl of liquid silk that captures the very essence of Persian spring with every buttery, bean-rich spoonful."
Instructions
Remove the second skin from the shelled broad beans to ensure a smooth texture.
Place the beans in a pot of water and cook until completely soft and tender.
Drain the beans thoroughly, then pass them through a sieve or food mill to create a velvety, lump-free purée.
Transfer the purée to a clean pot and slowly stir in the beef broth until fully incorporated and smooth.
Add the caramelized onions and chopped celery, mixing gently to evenly distribute their flavor.
Bring the potage to a gentle boil, then reduce heat and simmer for 2–3 minutes to allow the flavors to meld.
Remove from heat and finish with butter, salt, and black pepper to taste. Serve warm.