Broad Bean and Potato Soup

In Spain, habas are fresh broad beans, which are a great deal nicer than the dried variety, known as favas. The latter word has now vanished from the Spanish dictionary and the rather indigestible dried bean has all but disappeared from Spanish cookery as well. The broad bean is a native European bean that was an important staple food for centuries before the arrival of the haricot bean from the Americas. Very young broad beans are often eaten raw, especially in Italy.

This soup is best made in early summer while the beans are young and before they toughen and get over-large, but it is possible to use frozen beans out of season.

This recipe uses a modern herb, as well – coriander is not a common Spanish ingredient – it is rather more associated with Mexican cooking, but it adds a delicious flavour to a soup.

Ingredients:

30ml olive oil

2 onions, chopped

3 large floury potatoes, peeled and diced

450g fresh shelled broad beans

1.75L vegetable or chicken stock

1 bunch coriander (cilantro), roughly chopped

150ml single cream, plus a little extra for garnish

Sea salt and freshly ground black pepper

Method:

Heat the oil in a large pan and fry the onions, stirring for 5 minutes until the onions have softened. Add the potatoes and most off the beans, reserving some to use as garnish. Pour in the stock and bring to the boil. Simmer for 5 minutes before adding the coriander. Simmer for a further 10 minutes.

Blend the soup with a stick blender. Stir in the cream, season and bring back to a simmer, but do not boil.

Serve garnished with coriander, reserved beans and cream.

Serves 4