Minted Broad Bean Crumbled Feta

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

An interesting soup that can be served hot or cold in spring, summer or autumn.


  • 1 medium onion, peeled and roughly chopped
  • 2 leeks, trimmed, washed and roughly chopped
  • 5 g th


Gently cook the onion, leek and thyme in the olive oil, without colouring, until soft.

Add the flour, stir well, then gradually add the vegetable stock.

Bring to the boil, add the broad beans, season with salt and pepper then simmer for 15 minutes.

Process the soup in a blender until smooth, then strain through a fine-meshed sieve, and return the soup to a clean saucepan