As you may have spotted on this week's menu plan, I had a bag of broad beans in the freezer and didn't know what to do with them. I decided to make them into soup and headed to google for inspiration. Apparently bacon or mint are both good flavour matches, so they're basically the same as peas. I decided to follow my usual split pea soup recipe but use broad beans instead. It was utterly delicious and very simple to throw together.
Broad bean & bacon soup
500g broad beans (frozen or fresh)
a pack of bacon lardons
1 ham stock cube
optional : dried grilled onions
Gently fry the bacon and onions for 5 minutes, until the bacon is looking fairly well cooked and the onions are going soft but not taking on colour.
Roughly chop the carrots and potatoes and throw those in too. Continue cooking for 5 minutes, tossing to coat everything in the bacon fat.
Throw in the broad beans and stir again.
Cover everything in boiling water and add a ham (or chicken or vegetable) stock cube. Cook for 10-15 minutes until the potatoes, carrots and broad beans are soft when stabbed with a sharp knife.
Use a stick blender to give it all a good whizz. Add a little hot water if the texture is too thick. Sprinkle with dried grilled onions if you like, for extra flavour and texture.