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Broad bean and smoked bacon cappuccino


  • For the garnish

  • For the cappuccino topping


  • 1.

    Heat the oil in a large pan, add the onion and shallot and sweat gently until soft but not coloured.

  • 2.

    Add the broad beans and the stock and bring quickly to the boil. Cook until the broad beans are slightly soft to the touch.

  • 3.

    Place the mix into a blender adding the garlic, salt and pepper, sugar and the mint.

  • 4.

    Blend until totally smooth or pass through a fine sieve if the soup is too coarse, and keep hot while you prepare the garnish and milk foam.

  • 5.

    For the garnish, use a hot dry pan and cook the lardons with cracked pepper, thyme and garlic until crispy. Drain and allow to cool.

  • 6.

    Froth up the warm milk to a foam.

  • 7.

    To serve pour the soup into individual warm soup terrines or coffee cups. Spoon a few lardons of bacon and finish with a little of the milk foam on top and a dusting of grated nutmeg and truffle oil to finish the cappuccino effect.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Broad bean and smoked bacon cappuccino.


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