Fresh broad bean soup
By: WCRF UK
Preparation and cooking time:
5 A DAY: 2
Recipe by Rose Gray of The River Café
- 2 kg/4lb 6oz very young broad beans, podded
1 kg/2lb 3oz very young peas, podded
2 tablespoons olive oil
3 spring onions, peeled and finely chopped
2 medium potatoes, peeled and cut into 1 cm cubes
A handful fresh mint, leaves removed from the stalks (retain the stalks)
2 litres/3½ pints of water or low salt chicken stock (it’s best not
to use vegetable stock as this can detract from the flavour of the soup)
Freshly ground black pepper
3 tablespoons chopped fresh mint
- Heat the olive oil in a thick-bottomed pan. Gently fry the onion until soft and clear. Add the peas and potatoes, and cook, stirring, for 5 minutes. Add a handful of mint leaves. Pour in enough stock or water to cover, and simmer for 15 minutes. Add half the broad beans after 5 minutes.
- In a separate pan blanch the remaining beans and mint stalks in water and cook covered, for 2-3 minutes. Drain then discard the mint stalks.
- Put one ladle of the soup mixture in the food processor with one ladle of blanched broad beans and blend or pulse chop for a few seconds. Keep this to one side. Blend the remainder of the soup with the rest of the mint leaves. Return to the pan. Add the remaining whole broad beans and the puréed broad beans, and season the soup with pepper.
- Reheat gently and serve with the chopped fresh mint. The soup should be very thick with a combination of whole young broad beans and rough purée.
This soup is best when the first of the season’s broad beans and peas are in the shops and are still small in the pod and bright green.