Clear Beetroot Soup with Broad Bean Kernels and Petits Pois

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A simple, pretty and delicate soup. Serve with some good crusty bread. To make it more substantial you can add thin rings of 4-5 small squid at the same moment as the petits pois — delicious.


  • 1.7 litres/3 pints chicken or vegetable stock (home-made if possible)
  • strained juice of 1</


Pour the stock and strained lemon juice into a large saucepan. Peel the beetroot, chop it up into small pieces and put it into the stock. Bring to the boil, then cover the pan and simmer gently for about half an hour. Meanwhile, put the frozen broad beans into a bowl and pour boiling water over them. Leave them for a few minutes, then drain. Pop the beans out of their skins back into the empty