This beautiful starter was a finalist in the fourth series of Great British Menu. A great dish for summer entertaining as most of it can be prepared in advance and it is served cold ...


  • For the vegetable stock

  • 5 carrots

  • 2 onions

  • 2 sticks celery

  • 1 leek

  • 1 head of garlic

  • 1 fennel bulb

  • 3 litres/ 5¼ pints water

  • 3 bay leaves

  • 6 sprigs of thyme

  • 2 star anise

  • 2 sprigs tarragon

  • 2 sprigs dill

  • 4 sprigs, chervil

  • 6 slices lemon

  • 300 ml / 10 fl oz white wine

  • For the soup

  • 450 g/1lb new season broad beans

  • 500 ml / 17 fl oz Vegetable stock (see recipe above)

  • 100 ml /4 fl oz double cream

  • 2 lemons, juiced

  • ½ bunch chervil, chopped

  • For the black olive oil

  • 250 g /9 oz, pitted black olives

  • 200 ml /8 fl oz extra virgin olive oil

  • For the goats cheese emulsion

  • 200 g /7 oz soft goats’ cheese

  • 100ml / 4 fl oz virgin olive oil

  • Zest and juice from 1 lemon

  • For the garnish

  • 50 g /2 oz, broad beans, de-shelled and blanched

  • 2tbsp olive oil

  • Zest & juice from ½ lemon

  • 1 tbsp chervil, chopped

  • 50g / 2oz Broad bean shoots and flowers


  • For the vegetable stock:

  • 1.

    Chop the vegetables for the vegetable stock into evenly sized pieces. Place into a large sauce pan, cover with the water and bay leaves and thyme. Bring to the boil and simmer for 8 minutes. Add the remaining herbs and simmer for a couple of minutes. Add the lemon slices and the white wine, remove from the heat and allow to cool. Once cool strain through a fine sieve.

  • For the broad bean soup:

  • 1.

    Pod, blanch and skin the broad beans. Heat the vegetable stock together with the double cream, add 450 g/1lb of broad beans and cook for 2 more minutes, add the chopped chervil then transfer the whole lot into a blender and blend until smooth. Pass the soup through a fine sieve into a bowl placed over a container of iced water to chill the soup immediately. Season the soup with salt, a touch of lemon and a sprinkle of sugar if needed. Keep chilled and covered with cling film.

  • For the black olive oil:

  • 1.

    Place the black olives onto a wire rack and dry in a low oven for 24 hours or until the olives become firm. Place into a blender with the olive oil and force through a very fine sieve.

  • For the goats cheese emulsion :

  • 1.

    Place 100 g/ 4 oz of the goats cheese into a bowl (reserve the rest to serve) grate the zest of ½ lemon and add the juice of the lemon into the goats cheese. Using a hand blender mix the lemon juice & zest into the cheese, gradually adding the extra virgin olive oil to form an emulsion.

  • For the garnish :

  • 1.

    Chop the broad beans and mix with a little olive oil, lemon zest and juice, chopped chervil and sea salt.

  • To serve :

  • 1.

    Pour the chilled soup into 4 chilled bowls, sprinkle the chopped broad bean garnish on top, add some crumbled goats cheese, drizzle some black olive oil and dress with the broad bean shoots and flowers.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1264kj
  • Fat Total 103g
  • Saturated Fat 24g
  • Protein 21g
  • Carbohydrate 64g
  • Sugar 19g
  • Sodium 883mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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