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Cappuccino of broad bean soup

James Tanner from The Tanner Brothers
Fashionably frothy, this light and healthy soup from the Tanner Brothers is simple to produce with the aid of a blender

Cappuccino of broad bean soup

Method

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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Serves: 6-8

Prep: 20 min
Cook: 15 min

Ingredients
1 litre vegetable stock
1-2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, finely chopped
1 celery stick, diced
1 leek, hite part only, thinly sliced
200g Broad beans, shelled
3 tbsp whipping cream
Salt, and freshly ground black pepper