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Crushed pea and broad bean soup with cheese crisps

Name: Crushed pea and broad bean soup with cheese crisps
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: Serves 4-6
Cuisine: French recipes
Ingredients: 200g comté (or other hard vegetarian cheese), grated; 1kg fresh peas in the pod (to give 200g peas after podding) or 200g defrosted frozen peas; 1.5kg broad beans (to give 200g beans after podding and skinning); Olive oil for cooking, plus extra; 1 onion, finely chopped; 1 garlic clove, finely chopped; 500ml fresh vegetable stock; 50ml double cream; Squeeze lemon juice

Published: 15 Sep 16
Updated: 18 Mar 24

Our creamy broad bean soup would make a gorgeous summer starter served with the cheesy comté crisps.

And if the weather’s really hot, then our chilled pea soup is the perfect antidote.

Easy
August 2016

Test kitchen approved

Serves 4-6
Hands-on time 45 min, simmering time 10-15 min

Our creamy broad bean soup would make a gorgeous summer starter served with the cheesy comté crisps.

And if the weather’s really hot, then our chilled pea soup is the perfect antidote.

Vegetarian recipes

Nutrition: For 6

Calories: 249kcals
Fat: 17.1g (10.2g saturated)
Protein: 13.3g
Carbohydrates: 8g (3g sugars)
Fibre: 5.1g
Salt: 1.1g

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Ingredients

200g comté (or other hard vegetarian cheese), grated
1kg fresh peas in the pod (to give 200g peas after podding) or 200g defrosted frozen peas
1.5kg broad beans (to give 200g beans after podding and skinning)
Olive oil for cooking, plus extra
1 onion, finely chopped
1 garlic clove, finely chopped
500ml fresh vegetable stock
50ml double cream
Squeeze lemon juice

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Method

Heat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with non-stick baking paper and shape the grated cheese into 12 smallish discs, leaving about a 3cm gap between each. Bake for 15-20 minutes until the cheese has crisped and is a deep golden colour. Set aside to cool.
Meanwhile, pod the peas and set aside. Bring a large pan of water to the boil, remove the broad beans from the pods, then blanch the beans for 2-3 minutes. Drain and refresh under cold water, then peel the skin off the beans.
In a large saucepan, heat a glug of olive oil and gently fry the onion and garlic for 7-8 minutes until the onion is soft. Add the peas and broad beans, setting aside a few to garnish. Cook for 1 minute, then pour in the stock. Bring up to the boil, then simmer for a few minutes.

Pour the mixture into a food processor or blender with the vent open, covered with a cloth (or use a stick blender in the pan). Whizz/blend until almost smooth – the soup should have some texture. Return the soup to the pan (if necessary), season, then add the cream and a squeeze of lemon juice.
Gently reheat the soup until it starts to bubble and is warmed through. Serve with a few extra peas and beans, a drizzle of olive oil and 2-3 cheese crisps.