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Broad Bean Avgolemono With Lovage

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450 g/1 lb shelled fresh broad beans or 225 g/8 oz dried broad beans (fava), soaked overnight and drained
1 onion, chopped
1 stalk of lovage (or fennel or celery), finely shredded
1 teaspoon grated lemon zest
Juice of lemon
2 tablespoons olive oil
1 litre/1 pints vegetable stock or water
1 glass dry white wine
Salt and pepper

To finish

2 small eggs
juice of lemon
4 spring onions, chopped
2 tablespoons chopped fresh parsley
lemon quarters


Serves: 5


1. Pick over the broad beans. If they are elderly or dried out, nick out the little black ‘key’ and skin them. If they are young and tender include some of the young pods (de-stringed and chopped) - these have a lovely asparagus-like flavour.

2. Put all the soup ingredients in a large saucepan and bring to the boil. Cover and simmer for about 30 minutes (or at least 1 hour if using dried beans), until the beans are quite tender.

3. To finish, remove the soup from the heat and whisk the eggs with the lemon juice. Whisk a ladleful of the hot soup into the egg-and-lemon mixture and stir this back into the soup. Don't reboil the soup or it will curdle. Serve immediately, sprinkled with chopped spring onions and parsley, accompanied by quartered lemons and plenty of bread to mop up the broth.

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