Crushed pea and broad bean soup with cheese crisps
- August 2016
- Serves 4-6
- 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.
- 17.1g (10.2g saturated)
- 8g (3g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Fresh peas and beans are best, but you can use frozen if necessary.
Make the soup 12 hours in advance, then cool and chill. Reheat gently to serve.
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