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