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.

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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

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 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.