Soupe Printanière


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

The French Market

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.


  • 2 tbsp olive oil
  • 3 onions, finely chopped
  • 100 g bacon, diced
  • 2 cloves of garlic, crushed, peeled and 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
  • fresh flat-leaf parsley, chopped, to serve


    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 serve.