Chilled Broad Bean (Fava Bean) Soup With Sourdough Soldiers

• 2 cups vegetable stock (500ml)
• 12 cup thickened cream (125ml double cream)
• 500 g broad beans (shelled from 1.2kg in the pods)
• 1 cup chervil (roughly chopped plus sprigs to serve)
• 1 -2 tablespoon lemon juice
• 6 slices sourdough bread
• 12 cup goat's cheese (100 grams soft)

1. Heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.
2. Transfer soup to a large jug, cover and refrigerate until cold.
3. Preheat oven to 200C or 180C fan forced.
4. Cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.
5. Spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.
6. Pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.

vegetable stock, cream, chervil, lemon juice, bread, goats cheese

Taken from www.food.com/recipe/chilled-broad-bean-fava-bean-soup-with-sourdough-soldiers-440026 (may not work)