Minted Pea and Broad Bean Soup, Crispy Hens Egg

Roy Brett

Roy Brett

10th April 2024
Roy Brett

Minted Pea and Broad Bean Soup, Crispy Hens Egg

25 min

With anticipation of Spring arriving, although still rather cold and wet, the aromas of wild garlic and the beautiful green shoots of other Spring vegetables are showing.
This soup is a classic, super simple to make, quick and easy yet very satisfying.
The richness of the runny yolk balanced by the beautifully smooth and fresh tasting soup is a real winner.


Minted Pea and Broad Bean Soup, Crispy Hens Egg

  • 500g Fresh or Frozen Peas (Keep 50 grams aside for garnish) 250g Fresh or Frozen Broad Beans (Keep 25 grams aside for garnish) 250ml of Vegetable Stock 1 Finely Chopped White Onion 2 Finely Chopped Celery Sticks 1 Finely Chopped Leek 1 Small Bunch of Mint

For the Crispy Hens Egg

  • 4 Free Range Hens Eggs 100g of Plain Flour 1 Beaten Hens Egg 200g White Breadcrumbs Seasoning



To prepare the egg simply boil in water for 5 minutes then refresh in ice, carefully peel then set aside.


Place the hens egg ingredients into three different bowls; beaten egg, breadcrumbs and plain flour.


Simply season the flour and proceed to roll the soft boiled egg into the flour, followed by the egg mix to coat and finally roll in the breadcrumbs.
Dredge the eggs through each in turn. Set aside until ready to use.


Fry the hen’s eggs at 160°c for 3 minutes, season then set aside.


In a medium pan, heat up the vegetable oil and add the leeks, onion and celery. Season with salt and pepper.


Cook on a low heat until softened but not coloured.


Add the mint, peas, broad beans and the hot vegetable stock, simmer for 2 minutes.
Take the soup off the heat, strain off a few ladles of liquid and blend into a fine puree.
Sprinkle a few peas & broad beans on the base of each bowl.


Divide the silky smooth soup into four bowls.
Cut the Hens Egg in half then place on top of the peas.


*To keep the vibrant colour of the soup*
Place two bowls one on top of the other, one with ice on the base, so you can chill the soup down, retaining the vibrant colour whilst stirring to bring the temperature down.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.