Broad Bean Soup

Provided broad beans are eaten young they have a delicate flavour. They freeze well and are delicious with ham or bacon, hence this soup.

Serves: 4

Preparation: 20 minutes + cooking time 15 minutes

Plus: Freezing: recommended


  • 25g Butter
  • 1 Onion, chopped
  • 225g podded and shelled fresh Broad Beans
  • 175g shelled fresh Peas
  • 425ml Vegetable Stock
  • 115g lean Bacon, chopped
  • 300ml Semi-skimmed Milk
  • Salt and freshly ground Black Pepper


  1. Melt the butter in a large lidded saucepan.
  2. Add the onion and sweat, covered, shaking the pan from time to time, until softened but not browned.
  3. Add the beans, peas and stock, with half the bacon, and bring to the boil.
  4. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
  5. Meanwhile, dry fry the remaining bacon in a non-stick pan until crispy.
  6. Remove the soup from the heat and leave to cool briefly.
  7. Blend half the soup until smooth and then return to the pan with the unblended soup.
  8. Add the milk and mix well. Adjust the seasoning if necessary and then reheat gently.
  9. Serve garnished with the crispy bacon.


If fresh broad beans and peas are not in season, use frozen.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99

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