Broad bean and bacon soup

Broad bean and bacon soup

By
From
Aga Year
Serves
4

When I was growing up, my father grew all our vegetables. Before we had a freezer, my brother and I used to joke about ‘broad beans for breakfast, lunch and tea’. It was some years after leaving home before I could bring myself to face a broad bean! Now I love them all over again. Their season of June to August is short, so make the most of it. Try to use small beans that haven’t yet developed a tough skin.

Ingredients

Quantity Ingredient
225g broad beans, shelled weight
225g peas, shelled weight
1 large onion, chopped
450ml milk
300ml vegetable stock
salt
pepper
2 rashers bacon, rinds removed

Method

  1. Place the beans, peas, onion, milk and stock in a saucepan. Stand on the simmering plate and slowly bring to the boil. Cover and move to the simmering oven for 30 minutes. Remove from the oven and pureé half the soup. Mix with the remaining soup and adjust the seasoning.
  2. Place the bacon on a baking tray at the top of the roasting oven for 8–10 minutes until the bacon is cooked and very crispy.
  3. Warm the soup through, ladle into soup bowls. Crumble the bacon on top.

Cook’s notes

  • For older and drier broad beans, remove their outer skin prior to cooking.
Tags:
Aga
slow-cooking
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