An unusual way to use broad beans, which are often under rated. Their flavour is delicate, and the beans are especially good when very young and tender. They are only in season from June to August, but you can substitute frozen beans or peas when the fresh vegetables are not available.
SERVES 4 (AS A STARTER)
225 g (8 oz) shelled broad beans
225 g (8 oz) shelled peas
1 large onion, skinned and chopped
450 ml (3/4 pint) fresh milk
300 ml (1/2 pint) vegetable stock
salt and pepper
2 rashers back bacon, rinded, grilled and chopped, to garnish
1. In a large saucepan, simmer the broad beans, peas and onion in the milk and stock for 20 minutes, until the beans are tender.
2. Puree one-third of the soup in a blender or food processor and add to the remaining soup, then season to taste. Reheat gently.