Name: Broad bean and vegetable soup with bacon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 3.00 kg broad beans fresh; 45.00 ml fresh chillies 573; 2.00 onion finely chopped; 3.00 carrots finely chopped; 3.00 celery stalks finely chopped; 2.00 leeks white parts only; 2.00 potatoes peeled and diced; 125.00 g bacon rindless, chopped; 2.00 garlic cloves, crushed; 4.00 ml salt and freshly ground black pepper to taste; 500.00 ml stock chicken, home-made; 100.00 ml olive oil to garnish; 100.00 g parmesan cheese to garnish

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Ingredients (13)

3.00 kg	broad beans — fresh
45.00 ml	fresh chillies — 573
2.00	onion — finely chopped
3.00	carrots — finely chopped
3.00	celery stalks — finely chopped
2.00	leeks — white parts only
2.00	potatoes — peeled and diced
125.00 g	bacon — rindless, chopped
2.00	garlic — cloves, crushed
4.00 ml	salt and freshly ground black pepper — to taste
500.00 ml	stock — chicken, home-made
100.00 ml	olive oil — to garnish
100.00 g	parmesan cheese — to garnish

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Method:

1. Shell and skin the broad beans. Heat
the olive oil in a large saucepan and
sauté the onion, carrots, celery and leeks
until soft and shiny.

2. Add the potatoes, bacon and garlic
and stir-fry for another minute or two
before adding the broad beans. Stir-fry
the beans until they are covered with
vegetables and oil. Season with salt and
freshly ground black pepper.

3. Add just enough chicken stock to
cover the vegetables. Bring to the boil
and simmer the vegetables for about
20 minutes or until the beans are soft.
Add more stock if necessary.

4. Pour half the soup into a food
processor and process to form a thick
purée before returning it to the remaining
soup in the saucepan. Add more chicken
stock if the soup is too thick.

5. Place the soup in bowls, drizzle olive
oil over each one and, finally, garnish
with Parmesan cheese.