Summer Vegetable Broth

Name: Summer Vegetable Broth
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; 150 g podded broad beans; 1 celery stick, peeled if necessary and cut into 5 mm dice; salt and freshly ground black pepper; 1.5 litres vegetable stock; 1 small leek, trimmed, cut into 1 cm dice and washed; 1 tbsp chopped chives; 1 tbsp chopped parsley; 60 g green or runner beans, cut into 5 mm lengths; 60 g green or runner beans, cut into 5 mm lengths; 100 g podded peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a nice light broth using summer peas and beans. You can vary the vegetables according to what is available. Asparagus is a great addition when it’s in season, and diced new potatoes will make the soup a bit more substantial.

Ingredients

1.5 litres vegetable stock
1 small leek, trimmed, cut into 1 cm dice and washed
1 celery stick

Europe
United Kingdom
Starter
Soup
Vegan
Gluten-free
Winter
Summer

Method

Pour the vegetable stock into a large saucepan, add the leek and celery and bring to a simmer. Season lightly with salt and pepper and let simmer for 15 minutes.

Meanwhile, blanch the broad beans in boiling salted water for 3-4 minutes, then drain and refresh under the cold tap. Remove the tough skins from any larger broad beans; leave small ones as they are.

Add the peas and gr