English Broad Bean & Mint Soup Recipe

Name: Lussmanns Brasseries English Broad Bean & Mint Soup Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 500 g broad (fava) beans, fresh or frozen, shelled; 1 each onion, medium, finely chopped; 2 each celery stalks, finely chopped; 2 each garlic cloves, minced; 800 ml vegetable stock; 2 tbs olive oil; 1 tsp lemon zest; 1 tbs lemon juice, fresh; 15 g fresh mint leaves, chopped; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp sugar (optional, to balance acidity); 2 cups day-old bread (ciabatta or sourdough), cut into 1 cm cubes; 1 tbs olive oil; 0.5 tsp lemon zest (for garnish); 5 each mint leaves, small for garnish; 0.25 tsp sea salt flakes (to finish)

Inspired by Lussmanns Brasserie

Time40m

Serves4

lemon • croutons ve

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Ingredients

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Soup

1 1/8 lb (500 g) broad (fava) beans, fresh or frozen, shelled

1 each onion, medium, finely chopped

2 each celery stalks, finely chopped

2 each Garlic cloves, minced

3 3/8 cup (800 ml) vegetable stock

2 tbs olive oil

1 tsp Lemon zest

1 tbs lemon juice, fresh

0.53 oz (15 g) fresh mint leaves, chopped

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp sugar (optional, to balance acidity)

Croutons & garnish

2 cups day-old bread (ciabatta or sourdough), cut into 1 cm cubes

1 tbs olive oil

1/2 tsp lemon zest (for garnish)

5 each mint leaves, small for garnish

1/4 tsp sea salt flakes (to finish)

Method

Soup

Prepare beans (if using fresh)

If using fresh broad beans in pods, shell them, blanch beans in boiling water for 1 minute, then plunge into ice water. Remove outer skins from each bean by pinching—set skinned beans aside. If using frozen shelled beans, thaw and proceed.

Sweat the aromatics

Heat 2 tbs olive oil in a large saucepan over medium heat. Add chopped onion and celery and a pinch of salt. Cook gently, stirring occasionally, until translucent and softened, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant.

Cook the beans

Add the prepared broad beans to the pan and stir to combine. Pour in 800 ml vegetable stock, bring to a simmer, then reduce heat and simmer gently until beans are very tender, about 12–15 minutes (longer if using fresh beans that were not fully skinned).

Blend the soup

Remove the pan from the heat. Stir in lemon zest and most of the chopped mint (reserve a small handful for garnish). Using an immersion blender or in batches in a blender, purée the soup until smooth and velvety. If too thick, add up to 100 ml extra stock or water to reach desired consistency.

Season and finish

Return the puréed soup to low heat. Stir in lemon juice, salt, black pepper and optional 0.5 tsp sugar if the soup tastes too tart. Taste and adjust seasoning. Warm through for 2–3 minutes (do not boil).

Croutons & garnish

Make croutons

Preheat oven to 200°C (390°F). Toss bread cubes with 1 tbs olive oil and a pinch of sea salt. Spread in a single layer on a baking tray and bake 8–10 minutes until golden and crisp, turning once. Remove and cool slightly.

Serve

Ladle soup into warm bowls. Scatter croutons on top, sprinkle reserved mint leaves and a little lemon zest. Finish with a light drizzle of olive oil and a pinch of sea salt flakes. Serve immediately.