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.
2 to 4 Servings
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.
- 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.