Broad Bean and Pea Soup

Broad Bean and Pea Soup, with home-made wheaten bread and egg mayonnaise

Like my previous post I decided to plate this and shoot and if photos turned out okay I’d go with. It’s a plain enough little Broad Bean and Pea Soup that’s exactly what I’ve needed right now as I can’t be bovvered to cook. But it can be jazzed up; freshly podded peas and broad beans when available, in my case for several weeks during summer only. And a little or lots of a favourite chorizo added. I’d use thin dry cured Polish sausages called kabanos, pan-fried without oil to render them of their fat. According to a longhand version in one of my many notebooks this would have included ginger with garden or English peas without the broad beans. Recently, when I spotted the recipe again, I immediately thought of using home-made mayo and capers wrapped in smoked salmon on toasted slices of my home-made wheaten bread. However, as there has been the distinct possibility of overdoing it on oily fish, regardless of how remote that may be, I decided against buying salmon – that’ll have to keep for another time. Last night I finished off leftovers with the egg mayo and smoked ham (another ingredient I’m trying to avoid as in all processed meats) and that was so good.

What isn’t so good is this wretched cold that isn’t nearing its halfway stage quite yet. Although, today I seem to be sneezing and blowing my nose a lot less – I just can’t smell anything. I’ve gone through rolls of toilet roll already, to the extent I could be accused of single-handedly causing the depletion of the Rain Forests. Could recycle bath towels into hankies I suppose – in my case don’t bother to cut and resize as I’ll just wrap the entire towel around my face. Hold on, a nappy might be better. Nah, with Velcro and one sneeze that’d be enough for it to stick to my face – like Super glue.

Broad Bean and Pea Soup, with home-made wheaten bread and egg mayonnaise

INGREDIENTS:

FOR THE STOCK:

  • 1 x onion, halved, peeled, trimmed and cut into halves again
  • 2 x carrots, peeled, trimmed and cut into chunks
  • 2 x celery sticks, washed, trimmed and cut into chunks
  • 4 x garlic cloves, root end cut off, peeled and kept whole
  • 2 x dried bay leaves, split
  • 10 x whole black pepper corns
  • 500ml (1.05 US pt lqd) x water
  • 1 x organic vegetable stock cube

FOR THE SOUP:

  • 200g (7.05 oz) x (frozen) garden peas (mine were defrosted when I weighed them)
  • 1 x 300g or 195g drained weight (10.58 or 6.87 oz drained) can broad beans, drained and well rinsed
  • 1 x medium sized green finger chilli (Scoville heat rating: 50,000), sliced in half
  • freshly ground sea salt and black pepper, to serve
  • freshly snipped or chopped parsley, to serve
  • flaked almonds – optional
  • smoked ham (sliced into small squares), chorizo or kabano sausages – optional
  • lime wedges, to serve – optional

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • Add all of the stock ingredients to a large heavy-based saucepan with lid and put on electric heat No 4 (out of 6). Bring to a boil, reduce heat to No 2 and simmer for at least 30 minutes but preferably an hour. Strain the stock through a metal colander into a suitable container underneath and pick out the bay leaf pieces and the garlic cloves and set both those aside. With the back of a large metal serving spoon squeeze the vegetables to be able to extract as much of their juice as possible, discarding the pulp. Pour the stock through a fine wire metal sieve into a large saucepan. Put back on heat No 4 and bring to near boiling. Measure out the peas and rinse the broad beans. Add both and bring back to near boiling. Reduce heat to No 2 and simmer until the peas are cooked. Test one to check it’s hot enough to serve. Peas shouldn’t really be simmered for very long as they can loose their colour.

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FOR THE MAYONNAISE: (to view its post click here)

MAYONNAISE

  • 1 x freshly poached organic egg yolk
  • 1 x level teaspoon water
  • 2 – 3 x tablespoons sunflower or extra virgin olive oil
  • scant 1/4 x teaspoon Dijon mustard, add, taste and add more to personal taste
  • a little white wine vinegar can be added, a few drops at a time (if using capers I wouldn’t add the vinegar) – optional
  • freshly ground sea salt (taste after adding Dijon before adding any salt) and black pepper
  • fresh herbs of choice, I used chives and parsley
  • 1 x freshly boiled hard-boiled egg, shelled and mashed
  • capers, chopped – optional
  1. Put a saucepan on electric heat No 4 (out of 6) and bring to a rolling broil. Stir through once with a fork. In the meantime crack the egg open and split the yolk from the white. I just do this by using both parts of the shells. Add the egg to a suitable beaker and when the water is hot enough carefully add the yolk and allow to settle. Reduce heat to No 2 and simmer until cooked. The yolk will start to rise to the surface.
  2. When the yolk is cooked through take off heat and allow to cool. Remove any white that has formed around the yolk itself. In a large bowl add the egg yolk and mash it with a fork. Add a little bit of water, a level teaspoon is hardly needed. Start to whisk the egg as the oil is added. Don’t add all of the oil in one go. Add half, whisk, then add more to get the required consistency. Mash with a fork to break down any small lumps. Add the Dijon and stir through. Taste and add more to personal choice. Season with both freshly ground sea salt (as long as the Dijon doesn’t taste too salty) and black pepper. Add herbs of choice.

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All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


33 comments

  1. Love your play-by-photos in this post, Johnny. Don’t love that you’re sick. There should be a law against catching colds during spring and summer.

    Like

    • Thanks for that. This is the first time where I’ve set up shots of making food in my bedroom! It’s the only room I have with south-facing light. Shall do that more often for prep.
      Yes, I don’t care for colds at any time of year. Still, after food shopping a little earlier it was so nice to be able to get out and about. Without needing to blow my nose. Hurrah! Must be on the mend 🙂

      Like

    • It’s the time of year to dust off those mayo recipes. I haven’t made mine since last year.
      Getting there, if only my voice would improve. Still barking at people! At least I’m no longer sneezing over them 🙂

      Like

  2. Oh you poor thing … nuff wiv this code in yor dose! Lemon and ginger tea? honey … rest? plenty of TLC on top of the Vitamin C? Hot toddy? Hope you get very much better, very soon!

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  3. Hope you are recovering, you’ve had a rough go of it!! The only positive is that your readers are seeing some lovely soups. Your mayo is fantastic, and on wheaten with a bowl of that wonderful soup, is comfort food defined. Love it, and feel better. The visual of a nappy or towel wrapped around your head is pretty funny!

    Like

  4. Oh – I’m so sorry you’re still under the weather. Hope you are feeling much much better soon and that you will soon “be bovvered to cook” (loved that line in your post) without having to wear a nappy on your head!

    Like

    • Thank you. Very much so under the weather. Even a demented croaking frog would make more sense. Still, form is okay. Especially after baking my first wheaten farl last night that rose beautifully. And I’ve spotted a rather nice clear plastic handled spatula with red silicone paddle (if that’s the correct term) so that’s my treat for today sorted. Seriously? Put me on med n quick 🙂

      Like

  5. ciao! so good of you to be posting these absolutely delicious soup recipes while under the weather 🙂 can’t keep up, as one is more delicious than the other. get better…
    thebestdressup

    Like

  6. I’m so impressed you still manage to make soup and shoot these beautiful photos. Hope you get better real soon.
    Work has been crazy this week (literally morning, day and night) and I am missing being in the kitchen! At least I can love vicariously through blogs like yours.

    Like

    • Haven’t made the egg mayo since last year. Have no idea why not as it’s so good. Even better with really fresh eggs so you don’t have to poach a yolk to make the mayo. I’ll be okay with less fresh, as that’s what I can get here, and poaching. Must update that post!

      Like

  7. You always do your own bread at home? Your bread is beautiful and seems to be healthy! I do not buy bread a few years! My husband learned to make bread at home ,we now have bread every day! He has patience hahaha! He has all careful not to let the yeast die!

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    • Ah, I’ve only recently started to bake breads, and so far have only developed two recipes that are both ‘quick breads’ without yeast. I’m hoping to start baking breads with yeast, but it’ll have to be when it’s warmer here as there isn’t a really warm place in my flat to rise the yeast. I live too close to the sea, so in winter it’s too damp.

      Like

  8. I hope you are better soon. I been sick for two weeks…I guess it is that time of the year. Soup is wonderful when you don’t feel well…take care.

    Like

    • Thank you, Karen. Especially so as you’re poorly yourself. Likewise, get well soon. I’m hoping that you can at least make it out to your wonderful orchard that must surely be in full bloom right now – bet that’s enchanting. As for me early spring can be a volatile time of year. Not dissimilar to the snap of an asparagus spear; in that an overindulgent winter can suddenly rear its ugly winter blues and that’s it! I’m reeling. Pleased to say I seem to be on the mend. Except for my poor voice that’s still very small and croaky.

      Like

  9. I’m glad that you are on the mend…I am getting better as well. Yes, I got out in the orchard to take photos for today’s post and it is beautiful.

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  10. Oh excellent, I really cannot stand like industrial mayonnaise, but love homemade mayonnaise.
    If I see someone with a nappy on his nose I’ll know its you 😉 Get well! Surely all this good food you make must be helping you get better!

    Like

    • I’m exactly the same with the very unnatural looking white mayo that’s sold in jars. I can eat the stuff, then suffer as it makes me feel incredibly bloated. This home-made mayo is so easy to make (even easier than with raw yolks), especially if very fresh eggs aren’t available. And so good on salads, sandwiches…
      On the mend, slowly. Shame about my laryngitis! Yes, lots of good food is needed 🙂

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