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. To enjoy the flavour of the Broad Beans most, you only need Milk. Trust me! You will enjoy the best Broad Beans soup.
Makes
2 to 4 Servings
Ingredients
Broad Beans 500g *removed from pod
Milk 1 to 2 cups *see the method
Salt & White Pepper to taste
*Note: Fresh Broad Beans are the best, but you can use frozen Broad Beans for this soup.
Method
- 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.
- Add 1 cup Milk for thick soup with stronger broad bean flavour, OR 2 cups Milk for thinner soup with lighter flavour.
- 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.
Comments
Vanessa
24/01/2026
After a failed cooking attempt sometime last year, the already opened packet of broad beans in my freezer had become a long-term occupant. I didn’t exactly know what to do with them, so I was grateful when I stumbled onto this two-ingredient-recipe. Never in a million years would I have assumed, that broad beans and milk are such a match. Thanks again for expanding my knowledge, dear Hiroko!
Best, Vanessa
Hiroko
24/01/2026
Hi Vanessa. Thank you for your comment, and thank you for finding this recipe. I’m so glad to know you enjoyed it.