Broad bean, bacon and potato soup

    Broad bean, bacon and potato soup

    29saves
    30min


    44 people made this

    About this recipe: Beautiful hearty broad bean soup, thickened with potato and flavoured with bacon. A wonderfully unique way to use in-season broad beans. Use frozen if out of season.

    Ingredients
    Serves: 6 

    • 100g bacon, chopped
    • 2 tablespoons olive oil
    • 1 onion, peeled and chopped
    • 3 cloves garlic, crushed and chopped
    • 700g broad beans, skins removed
    • 1 large potato, peeled
    • 1 chicken stock cube, dissolved in 1L water
    • salt and pepper to taste
    • grated Parmesan cheese to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan sauté bacon in hot oil until lightly browned. Add onion and garlic and sauté until soft, then add beans and diced potatoes and sauté for 3 minutes.
    2. Add the chicken stock dissolved in water. Taste, and season with salt and pepper. Bring to the boil, then turn heat to low and simmer for about 20 minutes or until potatoes are very tender.
    3. Using a hand-held blender, blend soup until smooth; simmer for another minute. Serve with grated cheese and a drizzle of olive oil.

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    Reviews (4)

    JoHopkinson
    3

    I had my doubts about this recipe, but due to having a pack of defrosted broad beans (because we had a new fridge/freezer delivered) I gave it a go - very easy to make, and really, really, tasty. I was very pleasantly surprised, and will definitely make it again. - 11 Feb 2014

    by
    1

    As with Jo I had my doubts but a great balance of flavour, leave out salt though as it can be easily over seasoned. I used fresh beans. The recipe quarters well I didn't have enough beans ready in the garden. I used a handful of beans, a small potato and one slice of bacon as the soup was just for me. - 13 Jul 2014

    whoozqueen
    0

    Love it, like an upmarket pea and ham soup. I tweaked it a little - used roasted garlic, and a leek instead of onions. Julienning the potatoes made things much quicker and allowed the potatoes to absorb more flavour. - 14 Sep 2016

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