Broad bean and pea soup with black bread croutons, mozzarella and anchovy

    50 min

    I had a version of this soup while looking over the Piazza Santa Maria Novella while staying at the gorgeous J.K Place boutique hotel in the heart of Florence. This is definitely a soup with a twist, the addition of the anchovy is inspired, trust me it’s so good! The version they served up consisted of mozzarella, poached egg and anchovy and I loved every mouthful. However, I’ve had to adapt mine to be a little more vegetarian friendly (for the boyfriend) so it’s optional whether you add in the anchovy. On occasion he’s not so into eggs so I’ve opted for a healthy black bread crouton option and added the roasted spring onion and crispy corn. This is a meal in itself, no main course needed. Definitely worth a try.


    London, England, UK
    5 people made this

    Serves: 4 

    • 1 small white onion, finely diced
    • 2 cloves garlic, crushed and roughly chopped
    • 1 small glug rapeseed oil
    • 500g frozen peas
    • 600g frozen broad beans
    • 2 1/2 pints vegetable or chicken stock
    • 1 generous pinch salt
    • 1 generous sprinkle white and black pepper
    • 2 slices chia seed black bread, broken and crumbled
    • 1 bunch spring onions, ends removed
    • 1 corn on the cob, kernels removed
    • 6 anchovies, each sliced into three (optional)
    • 1 ball buffalo mozzarella, roughly torn into bite sized pieces
    • 4 mint leaves, finely sliced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes.
    2. Add in the peas and broad beans plus the vegetable or chicken stock and increase the heat, cook for 5 minutes then take off the heat allow to cool for a minute or two.
    3. Transfer in batches to the blender, blitz until smooth then place back in a pan over a medium heat. Taste for seasoning adding salt if necessary plus a generous amount of white pepper.
    4. Preheat the oven to 190 C / Gas 5.
    5. For the extras, break up the black bread and place on a roasting tray. Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt.
    6. Roast for 10 to 15 minutes or until the black bread is crunchy and the spring onions are golden and soft. Remove from the oven.
    7. For the crispy corn add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat. Slice up the anchovies, tear up the mozzarella, add and serve with mint.

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