Recipe: Cream of broad beans, pink garlic and preserved lemon

In a saucepan, pour the cream and peeled and cleaned garlic. Cook over low heat for 15 minutes.
Meanwhile, shell the broad beans and blanch them in boiling water for 2 minutes.
Drain them and rinse under cold water. Remove their skin. Keep 200 grs for the salad.
In a saucepan, sauté the onion in a little olive oil, add the beans and sauté for 2 minutes.
Add the mixture of cream/milk + garlic, coriander, season with salt and pepper and blend everything to obtain a cream.
Pour this warm cream into plates.
Sauté the ham strips dry in a hot pan for a few seconds.
For the salad: mix the broad beans with ½ preserved lemon cut into small dice, ½ clove of spring garlic.
Place this salad in the middle of the garlic cream and a little ham strips and a coriander leaf. Enjoy!!!
Caro's tip: To make your preserved lemons in oil: citrons-confits-a-l-huile-d-olive
Tip: blanching consists of plunging the broad beans in boiling water and removing them as soon as the water returns to a boil.