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Recipe for :

Pea and Broad Bean Soup

This recipe has been published with the kind permission of Alex Mackay who, among other things, runs Le Baou D'Infer cookery school. Alex is the former director of the cookery school at Raymond Blanc's world famous Le Manoir aux Quat' Saisons. He has also worked in the kitchens of three two-star Michelin restaurants in France, making him as informed about French cuisine as he is fluent in the language.

For part of the year Alex runs Le Baou D'Infer, a cookery school with a difference. Located in the heart of the breathtaking Provençal countryside, yet just twenty minutes from St Tropez, the school is in the grounds of a working vineyard, steeped in the dappled light and the fragrance of herbs which make this area of France so unforgettable. The great thing is that anyone can enrol for a week with Alex.

Le Baou D'Infer is a unique cookery school, in particular because of its intimate class sizes. There is a maximum of six students per course, which means that you will have Alex Mackay's undivided attention, whatever your culinary questions or requirements. Personal encouragement and Alex's total involvement are assured for every guest, which means you get the ultimate enjoyment and a sense of confidence and achievement from your time there.


400 g fresh Peas
500 g fresh young Broadbeans
1 small Onion, peeled and chopped
4 cloves Garlic, peeled and chopped
100 ml Olive Oil
1 litre water (approx)
100 ml Whipping Cream
1 small bunch of Mint, picked and sliced


  • Pod the peas and broad beans, keeping their pods. Wash these well then chop them into small pieces.
  • Sweat the Chopped onion and garlic in the olive oil for about 2 minutes.
  • Add the shells of the peas and beans then sweat for a further 3 minutes until soft.
  • Cover with the water then bring to the boil.
  • Simmer rapidly for about 5 minutes then add half of the peas and beans
  • Boil for a further five minutes then purée and strain through a fine sieve.
  • Blanch the remainder of the peas and beans for 1 minutes then add to the puréed soup along with the cream.
  • Reboil, add the sliced mint and serve.

Serves 4

Alex Mackay