Crushed pea and broad bean soup with cheese crisps

Crushed pea and broad bean soup with cheese crisps

Our creamy broad bean soup would make a gorgeous summer starter served with the cheesy comté crisps.

Crushed pea and broad bean soup with cheese crisps

And if the weather’s really hot, then our chilled pea soup is the perfect antidote.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 45 min, simmering time 10-15 min

Our creamy broad bean soup would make a gorgeous summer starter served with the cheesy comté crisps.

And if the weather’s really hot, then our chilled pea soup is the perfect antidote.

Nutrition: For 6

Calories
249kcals
Fat
17.1g (10.2g saturated)
Protein
13.3g
Carbohydrates
8g (3g sugars)
Fibre
5.1g
Salt
1.1g

Ingredients

  • 200g comté (or other hard vegetarian cheese), grated
  • 1kg fresh peas in the pod (to give 200g peas after podding) or 200g defrosted frozen peas
  • 1.5kg broad beans (to give 200g beans after podding and skinning)
  • Olive oil for cooking, plus extra
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500ml fresh vegetable stock
  • 50ml double cream
  • Squeeze lemon juice
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with non-stick baking paper and shape the grated cheese into 12 smallish discs, leaving about a 3cm gap between each. Bake for 15-20 minutes until the cheese has crisped and is a deep golden colour. Set aside to cool.
  2. Meanwhile, pod the peas and set aside. Bring a large pan of water to the boil, remove the broad beans from the pods, then blanch the beans for 2-3 minutes. Drain and refresh under cold water, then peel the skin off the beans.
  3. In a large saucepan, heat a glug of olive oil and gently fry the onion and garlic for 7-8 minutes until the onion is soft. Add the peas and broad beans, setting aside a few to garnish. Cook for 1 minute, then pour in the stock. Bring up to the boil, then simmer for a few minutes.
  4. Pour the mixture into a food processor or blender with the vent open, covered with a cloth (or use a stick blender in the pan). Whizz/blend until almost smooth – the soup should have some texture. Return the soup to the pan (if necessary), season, then add the cream and a squeeze of lemon juice.
  5. Gently reheat the soup until it starts to bubble and is warmed through. Serve with a few extra peas and beans, a drizzle of olive oil and 2-3 cheese crisps.

Nutrition

Calories
249kcals
Fat
17.1g (10.2g saturated)
Protein
13.3g
Carbohydrates
8g (3g sugars)
Fibre
5.1g
Salt
1.1g

delicious. tips

  1. Fresh peas and beans are best, but you can use frozen if necessary.

  2. Make the soup 12 hours in advance, then cool and chill. Reheat gently to serve.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Classic soup recipes

Ham and green pea soup

Looking for an easy pea and ham soup? This hearty...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Green pea soup with frankfurters

This recipe by David Pitchford  – head chef at Read’s...

Save recipe icon Save recipe icon Save recipe

Low-fat recipes

Chilled tomato soup with grilled mackerel

Michel Roux Jr’s recipe for chilled tomato soup with grilled...

Save recipe icon Save recipe icon Save recipe

Summer soup recipes

Green gazpacho soup with asparagus

Gazpacho is a Spanish recipe for chilled soup, using all...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.