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   SOUPS
Broad Bean and Bacon Soup
This soup is a quite different way of using broad beans which deserve much more attention than they get. The best beans are the young tender ones which have a delicate flavour. The season for fresh broad beans is generally from June to August. Frozen ones are readily available throughout the year.

INGREDIENTS: Broad beans - 225 g (8 oz) shelled, Peas - 225 g (8 oz) shelled, Onion - 1 large chopped, Milk - 450 ml, Vegetable stock - 300 ml, Back bacon - 2 rashers rinded, grilled and chopped.

COOKING: 1. Simmer the beans, peas, onions, milk and stock together for 20 minutes, until the vegetables are tender.
2. Liquidise some or all of the soup if you like. Reheat gently if liquidised. Serve garnished with the bacon.