This really is one of my favourite soups, although, with how fond of soups I am in general, it is quite hard to say which one I like the most, or at least close to that. What I like about it a lot is the fact, that it can be prepared from both fresh veggies as well as frozen. Its mild comforting taste and beautiful vibrant colour will capture you superquickly.
In a large sauce pan melt 25 g butter ( I usually add a little splash of olive oil that helps to prevent the butter from burning),and sweat 1 finely chopped onion on it till soft.
Add the beans and peas, around 200g of each, altogether with about 50g chopped lean bacon ( you will need another 50g of bacon to dry fry on a pan, which will then be served as a garnish).
Pour in 1/2l vegetable stock, bring to boil and after that let simmer for about 15 mins, or until the beans and peas are tender. After that, remove the pan from the heat. Here you can either blend half the soup and return that to the pan, or as I did, keep only some of the beans and peas aside for the serving ( I do that because my young family still prefer smoother soups more).
Once the soup is back in the pan and on the heat, add 300ml milk ( you can use semi-skimmed or full milk). I also add a good dash of single cream, too, but the basic recipe doesn’t require that. Mix all well, bring near to a boiling point, but take from the heat shortly before that. Be careful, with the milk in, the soup level may rise quite fast in the sauce pan, it needs your constant attention. Season with salt and freshly ground black pepper to your liking.
We love it served with fresh olive rolls, or any artisan freshly made bread will do. And, of course, don’t forget to garnish your soup with the crisp golden bacon! Wink.
I adapted this recipe from the original by G. Mulligan & D. Phillips, which was written for the book Homemade Soups, published for The Women’s Institute by Simon & Schuster UK Ltd, 2012.