A flavourful soup of blended broad beans is topped with foamed milk and garnished with crispy bacon and cracked pepper.


  • 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

  • Lardons of smoked bacon

  • Cracked black pepper

  • Fresh thyme

  • Garlic

  • For the cappuccino topping

  • 6 tbsp full fat milk (brought to the boil)

  • Grated nutmeg and truffle oil


  • 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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