Cappuccino of Broad Bean Soup

Fashionably frothy, this light and healthy soup from the Tanner Brothers is simple to produce with the aid of a blender
By James Tanner
Cappuccino of Broad Bean Soup
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 litres vegetable stock
  • 1-2 tbsp olive oil
  • 1 large shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 stick celery
  • 1 leek, hite part only, thinly sliced
  • 200 g broad beans, shelled
  • 3 tbsp whipping cream
  • salt, and freshly ground black pepper


1. Heat the stock to simmering point in a saucepan and set aside.

2. Place a large, heavy-based saucepan on the hob over high heat until very hot. Add the oil and the vegetables apart from the broad beans, and fry, stirring constantly, until softened - about 1-2 minutes. Make sure the vegetables do not colour.

3. Add the hot stock and the broad beans, bring to the boil and simmer for 5 minutes, until the beans are tender.

4. Transfer the contents carefully to a food processor, and blend until smooth.

5. Pass the soup through a fine sieve, pressing down on the vegetable pulp with a wooden spoon, or the back of a ladle.

6. Return the strained soup to the saucepan, and rinse out the blender goblet.

7. Add the cream to the soup, reheat gently, and season to taste.

8. Half-fill soup bowls or cappuccino cups with soup. Return the remaining soup to a hand-held blender and blend on full speed until frothy. Carefully spoon the froth over each serving and serve at once.

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