Heat the oil in a large pan, add the onion and shallot and sweat gently until soft but not coloured.
Add the broad beans and the stock and bring quickly to the boil. Cook until the broad beans are slightly soft to the touch.
Place the mix into a blender adding the garlic, salt and pepper, sugar and the mint.
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.
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.
Froth up the warm milk to a foam.
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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