Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Jean-Christophe Novelli

Broad bean and smoked bacon cappuccino


Serves 5 to 6

Ingredients

  • 450g fresh or frozen broad beans
  • Olive oil
  • 1 small onion, diced
  • 1 shallot, diced
  • 1 garlic clove
  • 800ml light chicken stock
  • 1 sprig of garden mint
  • salt & pepper to taste
  • 1 pinch of caster sugar

For the garnish

For the cappuccino topping

Method

  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.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...