Broad-bean Soup with Bacon

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

At the start of the short broad-bean season, the small, young beans are tender enough to eat whole. Later, as the pods grow, the beans inside develop a thick sheath that has an almost plastic texture when cooked. Inside that dull grey-green cover is a bright green bean with a sweet, delicate flavour.

Since I made this discovery, I always take the trouble to shell broad beans after cooking. For this soup it isn’t essential, but if you do, the flavour and colour of the soup is greatly

Ingredients

Method