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Recipes

   Broad Bean and Bacon Soup

recipe image
This soup is a quite different way of using broad beans which deserve much more attention than they get.

The best beans are the young tender ones which have a delicate flavour. The season for fresh broad beans is generally from June to August. Frozen ones are readily available throughout the year.
Ingredients
Serves: 4

225 Gram Broad beans, shelled (8 oz)
225 Gram Peas, shelled (8 oz)
1 Large Onion, chopped
450 ml Milk (3/4 pint)
300 ml Vegetable stock ( 1/2 pint)
2 Rashers Back bacon, rinded, grilled and chopped
Method
Simmer the beans, peas, onions, milk and stock together for 20 minutes, until the vegetables are tender.

Liquidise some or all of the soup if you like.

Reheat gently if liquidised. Serve garnished with the bacon.



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