Soupe Printanière

Name: Soupe Printanière
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: France
Ingredients: 100 g bacon, diced; 2 cloves of garlic, crushed, peeled and chopped; fresh flat-leaf parsley, chopped, to serve; 3 onions, finely chopped; 1.2 litres chicken or vegetable stock; 1.5 kg broad beans, shelled (or 500 g excluding pods); sea salt; freshly ground black pepper; 2 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This fresh, creamy green soup is a terrific way to celebrate the arrival of summer’s first broad beans, so tender they can even be eaten raw.

Ingredients

2 tbsp olive oil
3 onions, finely chopped
100 g baco

Europe
France
Soup
Summer
Mediterranean
Gluten-free

Method

Heat the oil in a large pan. Add the onion and bacon and brown for 5 minutes. Add the garlic and cook for a further 2 minutes, then pour in the stock and add about three-quarters of the shelled beans. Bring to the boil and simmer gently for 30 minutes. Blend until smooth.

Add the remaining broad beans and simmer for a further 5 minutes. Season with salt, pepper and parsley, mix well and