• 1 pt. shelled broad beans or if very young
• 1 pt. beans in the pod
• 1 oz. lean bacon scraps and rinds
• ½ oz. butter
• 1 onion
• 1 pt. stock
• 1 sprig of savory
• ½ pt. milk
• cornflower to thicken
• salt and pepper
• sugar
• lemon juice
• 1 teasp. chopped parsley

Unless the beans are young, boilthem for 10 min. in salted water and remove the skins. In a deep pan fry the bacon, butter and onion together for 10 min., add the stock and savory and when boiling add the beans. Simmer until the beans are soft, about 20 min. unless very old. Rub through a sieve, stir the milk into the purée and measure the soup. For each 1pt. of soup blend ½ oz. cornflour with a little cold milk, stock or water, and stir into the soup. Cook until the soup is thickened. Season, add sugar and lemon juice to taste. Sprinkle the parsley over.

Decorate with piped double cream or a few cooked beans, if liked.