This super thick and creamy soup is brilliantly hearty and full of flavour. It's a great way to use fresh broad beans, or alternatively, to use frozen beans. Sprinkle with some grated cheese.
- 700g broad beans, fresh and podded or frozen
- 6 slices smoked bacon
- 2 tbsp. oil
- 1 onion
- 3 garlic cloves
- 1 large potato
- 1 litre chicken stock
- Salt and pepper
Chop the bacon. Mince the onion and the garlic cloves. Dice the potato. Heat oil in a large saucepan and fry the bacon. Cook until golden, then remove half the bacon using a slotted spoon. Set to one side. Add the onion and garlic to the pan, stir and fry for 6-7 minutes or until softened and golden.
Add the potato and broad beans. Stir and fry for 2-3 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes or until the potatoes are tender.
Blend the soup using a hand blender until smooth. Taste and add more seasoning if needed. Stir in the remaining chopped bacon.