Broad Beans Soup

Cook Broad Beans in a saucepan of boiling salted water for 5 minutes or until tender. Drain and cool under cold water. Peel and discard skins from beans.

Add 1 cup Milk for thick soup with stronger broad bean flavour, OR add 2 cups Milk for thinner soup with lighter flavour.

Using a stick blender, blend the Beans and Milk until smooth. Place over low heat, stirring occasionally until heated through. Season with Salt & White Pepper.