Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy Recipe

Name: Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 white onion Small, - Finely diced; 2 cloves garlic - Crushed and roughly chopped; 1 glug rapeseed oil; 4 3/4 cups frozen broad beans; 3 3/4 cups frozen peas; 2 1/2 pints vegetable stock; 1 pinch salt; black pepper Generous sprinkle of white and; 2 slices black bread chia seed, Broken & crumbled then placed on a baking tray and roasted; 1 bunch spring onions ends removed and roasted; 1 corn-on-the-cob Kernels removed and toasted; 1 buffalo mozzarella Ball of, - Roughly torn into bite sized pieces; 4 mint leaves - Finely sliced; 6 anchovies Optional - Each sliced into three

Servings: persons

1 white onion Small, - Finely diced
2 cloves garlic - Crushed and roughly chopped
1 glug rapeseed oil
4 3/4 cups frozen broad beans
3 3/4 cups frozen peas
2 1/2 pints vegetable stock
1 pinch salt
black pepper Generous sprinkle of white and
2 slices black bread chia seed, Broken & crumbled then placed on a baking tray and roasted
1 bunch spring onions ends removed and roasted
1 corn-on-the-cob Kernels removed and toasted
1 buffalo mozzarella Ball of, - Roughly torn into bite sized pieces
4 mint leaves - Finely sliced
6 anchovies Optional - Each sliced into three

1
Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes
2
Add in the peas and broad beans plus the vegetable or chicken stock and increase the heat
3
Cook for 5 minutes then take off the heat allow to cool for a minute or two, then transfer in batches to the blender
4
Blitz until smooth then place back in a pan over a medium heat
5
Taste for seasoning adding salt if necessary plus a generous amount of white pepper
6
For the extras, break up the black bread and place on a roasting tray
7
Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt roasting for 10-15 minutes on 190 degrees Celsius or until the black bread is crunchy and the spring onions are golden and soft
8
For the crispy corn add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat
9
Slice up the anchovies, tear up the mozzarella and serve.

883

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 white onion Small, - Finely diced, 2 cloves garlic - Crushed and roughly chopped, 1 glug rapeseed oil, 4 3/4 cups frozen broad beans, and more.

Yes, Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy

How did you like this recipe?

Frequently Asked Questions