Chilled broad bean soup with black olive puree and goats'' cheese

jan bretschneider

jan bretschneider

15th September 2011
jan bretschneider

Chilled broad bean soup with black olive puree and goats'' cheese

starter of last year


  • For the black olive puree
  • 250gblack olives, pits removed
  • 80ml water
  • For the vegetable stock
  • 5 carrots, peeled, chopped
  • 2 onions, peeled, chopped
  • 2 sticks celery, chopped
  • 1 leek, chopped
  • 1 fennel bulb, sliced
  • 1 head of garlic
  • 3 bay leaves
  • 6 sprigs fresh thyme
  • 3 litres water
  • 2 star anise
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh dill
  • 4 sprigs fresh mint
  • 6 slices lemon
  • 300ml white wine
  • For the soup
  • 500ml vegetable stock (from above)
  • 100ml double cream
  • 450g broad beans, out of their pods, inner membrane removed, blanched
  • ½ bunch fresh chervil, chopped
  • 2 lemons, juice only
  • salt and freshly ground black pepper
  • For the goats' cheese emulsion
  • 100ml double cream
  • 50g soft goats' cheese
  • 1 lemon, zest and juice
  • 100ml extra virgin olive oil
  • For the garnish
  • 50g broad beans, out of their pods, inner membranes removed, blanched, chopped
  • 2 tbsp olive oil
  • ½ lemon, zest and juice
  • 1 tbsp chopped fresh mint
  • sea salt, to taste


1. blend the pitted black olives with water until smooth and pass.
2. For the vegetable stock, place all of the chopped vegetables, the garlic, the bay leaves and the thyme into a large pan, cover with the water and bring to the boil. Reduce to a simmer and cook for 7-8 minutes, then add the remaining herbs, lemon slices and the white wine. Cook for a further 6-7 minutes, then remove from the heat and allow to cool. Once cooled, strain the stock through a fine sieve and measure out 500ml for the soup.
3. For the broad bean soup, heat the vegetable stock together with the double cream, then stir in the blanched broad beans and cook for 2-3 minutes. Stir in the chopped mint, then blend with a stick blender until smooth. Pass the soup through a fine sieve into a bowl. Season the soup with the lemon juice, salt and freshly ground black pepper. Allow to cool to room temperature, then cover with cling film and chill in the fridge until needed.
4. For the goats' cheese emulsion, place the goats' cheese into a bowl and add the lemon juice and zest. Using a stick blender, blend the cheese and lemon juice and zest together until smooth, then slowly add the extra virgin olive oil, blending until smooth and emulsified.
5. For the garnish, mix the chopped broad beans with the olive oil, lemon zest, lemon juice and chopped mint. Season, to taste, with sea salt.

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