Broad Bean Soup Recipe

broad beans in pods


 Updated 07/05/2015

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This recipe makes a smooth, fresh tasting soup, ideal for mid summer when the first young beans are ready.


  • 1 cup of shelled broad beans
  • small bunch of fresh herbs, tied into piece of muslin
  • 1 pint vegetable stock
  • 1 large onion, peeled and sliced
  • 1 tablespoon butter
  • 1/2 heaped tablespoon all purpose flour
  • 1/2 pint milk
  • salt and black pepper
(see measure conversions for more information on quantites)


  1. Put the beans in boiling water and cook until tender.
  2. Strain, cool in cold water and remove the skins.
  3. Put the skinned beans in a saucepan.
  4. Add the onion, herbs and the stock.
  5. Simmer until the onion is tender.
  6. Take out the bunch of herbs and rub the beans and stock through a sieve or blend with blender.
  7. Return mixture to the saucepan.
  8. Add the butter.
  9. Mix flour with the milk and add to saucepan.
  10. Season to taste.
  11. Stir while the soup boils for five minutes, then serve.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 2-3 portions


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