World Cuisine

Broad Bean and Mint Soup

cook 20 mins
  • 550 g (1 lb 3 oz) frozen broad beans, defrosted
  • 2 tablespoons olive oil
  • 2 shallots, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 celery stick, diced
  • 900 ml (1 1/2 pints) vegetable stock
  • 1/2 tablespoon chopped mint leaves
  • salt and pepper
  • 4 tablespoons double cream, to serve
  • Blanch the broad beans in boiling water for 3–4 minutes, then drain and refresh under cold water. Peel off the tough outer skins.
  • Meanwhile, heat the olive oil in a saucepan and sauté the shallots, carrot and celery for 5–6 minutes. Stir in the skinned broad beans.
  • Pour in the stock, bring to the boil and then simmer for 8–10 minutes.
  • Stir in the mint and then, using a hand blender, or in a food processor or blender, blend the soup until smooth.
  • Season to taste and serve with a swirl of cream.
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