Broad Bean and Mint Soup

We found ourselves with a whole bunch of broad beans from Sharon's garden, and thought we'd give this recipe a go. It's also a great way to use what's left in the fridge and pantry. Yum!

"We also do a broad bean and mint soup, which is basically hot stock, a potato, the shelled beans and a bunch of mint added to an onion and garlic that have been sweated in olive oil. When the potato is cooked, blend and pass through a colander, then put everything back in the pan, season and add a handful of parmesan before serving with bruschetta."

If you enjoyed this recipe, please consider purchasing this cookbook at The Book Depository!