Creamy Broad Bean and Chervil Dip: Easy Appetizer Recipe for 6

• Preparation: 20 min
• Cooking: 10 min
• Complexity: Easy

Ingredients for 6 servings

• 250 g fresh broad beans
• 150 g ricotta
• 1/2 stock cube
• 3 mint leaves
• 1 bunch chervil
• 2 tablespoons olive oil
• Salt and pepper, to taste

Preparation

Shell the broad beans and blanch in boiling water for 2-3 minutes. Drain immediately and refresh under cold water to retain their color and crispness.

Prepare the broth by dissolving the 1/2 stock cube in 25 cl water. Simmer the broad beans for 10 minutes with half the chervil.

In a blender or food processor, combine the cooked broad beans, ricotta, olive oil, mint, remaining finely chopped chervil, salt, and pepper. Add broth gradually for a smooth cream. Refrigerate until chilled.

Serve in small cups, garnished with a chervil leaf. Pairs perfectly with country bread slices or breadsticks for aperitifs.