Broad Bean Soup
Submitted by amjad
Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
75 minThis is the kind of elegant, understated soup you’d find in a country house kitchen somewhere in the English countryside.
Broad beans are simmered with butter-softened onions, sage, and savory, then blitzed into a velvety purée.
A splash of thick cream rounds everything out, and a handful of whole skinned beans go back in for texture.
Served with crispy homemade croutons, it’s refined without being fussy.
Kitchen Tips
- Sweat the onions gently without letting them colour. You want them soft and translucent, not browned, so the soup stays a beautiful green.
- Reserve a spoonful of beans before puréeing and refresh them in cold water. Peel off the outer skins for bright, tender whole beans to stir back in.
- A pinch of sugar balances any bitterness from the beans. It’s subtle but essential.
- Make your croutons fresh by cubing day-old bread and frying in butter until golden on all sides.
Ingredients
Directions
Sweat the onion with the butter in a saucepan without colouring, until soft.
Add the broad beans, together with the water and bring to the boil.
Add herb, chopped fine season with salt, sugar and pepper.
When the beans are cooked, take out a tablespoonful or so, refresh on cold water, skin and reserve them.
Purée the soup, either in a blender or through a sieve.
Reheat to simmering point, stir in the cream, correct the seasoning and add the reserved beans.
Serve hot with freshly cooked home made croutons.
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