Broad Bean Soup with Herbs

Pod the beans and separate out up to a fifteen or so large beans. Peel and finely chop the onion/shallots and soften over a medium heat in a tablespoonful of butter in a medium sized saucepan.

When the onion/shallots are soft, add the non-large broad beans and barely cover with water. Add eight to ten each of sage and mint leaves. Bring to the simmer and cook for about eight minutes. Meanwhile cook the large beans in a very little water.

Take the water from cooking the large beans, add to the bean/onion mixture and blend in an electric blender until smooth, pour out into a bowl. Dilute with warm water until fairly runny. Season with salt.

Add two or three tablesoonfuls of cream and re-season if necessary. Peel the large beans and chop a few mint leaves. Serve in coffee cups (if you like) and sprinkle over a few large beans and chopped mint over each cup. Serve warm but not hot.