Broad Bean and Bacon Soup is a traditional British recipe for classic soup of shelled broad (fava) beans, peas and onion cooked in a blend of milk and vegetable stock that's finished with crisp-fired bacon. The full recipe is presented here and I hope you enjoy this classic British version of: Broad Bean and Bacon Soup.
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This is a vestige of the small-holdings that used to dot the country until the 20th century, when almost everyone had a small plot of land, to grow vegetables, a pig and chickens.
Ingredients:
225g shelled broad (fava) beans (younger and more tender are better)
225g shelled peas
1 large onion, chopped
450ml fresh whole milk
300ml vegetable stock
salt and black pepper, to taste
2 rashers back bacon, grilled until almost crispy and shredded, for garnish
Method:
Add the milk, stock, broad beans, onion and peas to a large pot. Bring to a simmer and cook for about 20 minutes, or until the broad beans are tender.
Allow to cool a little, then purée 1/3 of the mixture in a blender or food processor until smooth. Return the purée to the soup, season and re-heat gently. Ladle into serving bowls, garnish with the bacon and serve.
