Chilled Broad Bean (Fava Bean) Soup With Sourdough Soldiers

1. 1

   Heat stock and cream in a large saucepan on medium, until just simmering and add broad beans and simmer for 2 to 3 minutes until just tender, remove from heat and stir in chervil and then using a stick blender, blend until smooth and season to taste with lemon juice, salt and pepper.

2. 2

   Transfer soup to a large jug, cover and refrigerate until cold.

3. 3

   Preheat oven to 200C or 180C fan forced.

4. 4

   Cut sourdough into 2cm thick batons and place on a baking tray and bake for 5 minutes until crisp.

5. 5

   Spread soldiers with goats cheese and bake for another 2 minutes or until cheese starts to melt.

6. 6

   Pour soup into small teacups and top with chervil sprigs and serve with sourdough soldiers.

* Per serving · 4 servings · Values may vary.

No additional tips available.