Broad Beans Soup

Name: Broad Beans Soup
Yield: 4 servings
Cuisine: British
Ingredients: Broad Beans 500g *removed from pod; Milk 1 to 2 cups *see the method; Salt & White Pepper; *Note: Fresh Broad Beans are the best, but you can use frozen Broad Beans for this soup

Hiroko Liston @hirokoliston

Melbourne, Australia

It’s a soup of Spring. I have tried to make this soup with chicken stock, vegetable stock, potato, onion, or a little bit of butter. But, to enjoy the flavour of the broad beans most, you only need 'Milk'. Trust me! You will enjoy the best Broad Beans soup.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

Broad Beans 500g *removed from pod
Milk 1 to 2 cups *see the method
Salt & White Pepper
*Note: Fresh Broad Beans are the best, but you can use frozen Broad Beans for this soup

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Steps

1

Cook Broad Beans in a saucepan of boiling salted water for 5 minutes or until tender. Drain and cool under cold water. Peel and discard skins from beans.
2

Add 1 cup Milk for thick soup with stronger broad bean flavour, OR add 2 cups Milk for thinner soup with lighter flavour.
3

Using a stick blender, blend the Beans and Milk until smooth. Place over low heat, stirring occasionally until heated through. Season with Salt & White Pepper.