Recipe for: Young Broad Bean Cream with Tarragon Foam - photo 1
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Recipe for: Young Broad Bean Cream with Tarragon Foam

Spicy I'm not hungry Soups Vegetarian Dishes 60 min Medium 0 views ~51.53 PLN * - (0)
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Description

A delicate, light green cream of young broad beans served with aromatic tarragon foam — a light, spring soup perfect for summer lunches and terrace gatherings. The dish combines the sweet, slightly nutty flavor of fresh broad beans with the creamy texture of potato and a buttery base, while fresh tarragon adds a distinct anise note highlighted by the delicate foam. Serve hot, garnished with tarragon leaves, drizzled with olive oil, and accompanied by crunchy rustic bread croutons. This is an elegant yet simple proposal from Polish cuisine with a contemporary twist — great before lightly grilled meat, fish, or as a standalone light dish.

Ingredients Used

Ingredients (14)

Servings:
4
  • Broad beans 800 g
  • Potatoes 2 pcs (~300 g)
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Butter 30 g
  • Olive oil 30 ml
  • Vegetable broth 800 ml
  • 30% heavy cream 200 g
  • Tarragon 10 g
  • Lemon juice 20 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Mint 10 g
  • Country bread 200 g
💰 Estimated dish cost: ~51.53 PLN (12.88 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing broad beans

1

If you are using fava beans in pods: first, scrape the beans out of the shells. In a large pot, bring 2 liters of water to a boil (it should be boiling vigorously). Add the shelled fava beans to the boiling water and blanch for 2-3 minutes — young fava beans need less time, check one: the bean should be firm but tender when tasted. Immediately after blanching, transfer the fava beans with a slotted spoon to a bowl of ice-cold water (shocking) for 3 minutes to stop the cooking and preserve the vibrant color.

Ingredients: Broad beans
Use a large pot so that the water doesn't stop boiling when you add the broad beans. If the broad beans are very young, 2 minutes may be enough. Shocking them in ice-cold water will stop the cooking process and help retain their color.
2

After cooling, peel each bean from its thin, light skin (if the skin comes off easily — remove it; with young fava beans, it's not always necessary). The ingredients will be smooth if we peel the fava beans from their skins: gently squeeze the bean with your thumb and push out the "nucleus" from the inside.

Ingredients: Broad beans
Peeling the skins is time-consuming, but it results in a silkier soup. If you don't want to peel, keep some of the skins — the soup will be more rustic.

Cream

3

Chop the onion finely (about 5 mm dice). In a wide pot, heat olive oil and add butter over medium heat. When the butter melts and starts to foam slightly, add the onion and sauté for 4-5 minutes, stirring with a wooden spoon, until it becomes translucent and soft (do not brown). Add the chopped garlic and sauté for another 30 seconds, until you can smell the garlic.

Ingredients: Onion, Olive oil, Butter, Garlic
Use a wide pot with a thick bottom (diameter 20–24 cm) — it will distribute heat evenly. Do not fry the onion over too high heat, as it will burn.
4

Peel the potatoes and cut them into cubes of about 2 cm. Add the potatoes to the pot, mix, and sauté for 2-3 minutes with the onion to absorb the fat. Pour in hot vegetable broth so that the vegetables are covered (use about 600–800 ml). Bring to a boil, reduce the heat, and cook for 12–15 minutes until the potatoes are soft (check with a fork — it should pierce easily).

Ingredients: Vegetable broth
Cook with the lid slightly ajar. If the broth evaporates, add a little hot water — the dish should not burn.
5

Add the peeled, blanched broad beans to the pot and cook together for 3–5 minutes to combine the flavors. Turn off the heat and wait 1–2 minutes to let it cool slightly before blending (for safety and better texture).

Ingredients: Broad beans
Do not cook the soup too long after adding the broad beans — it will lose its color. A short blanching is enough.
6

Blend the soup with an immersion blender directly in the pot until very smooth (about 1–2 minutes). Then, strain the contents through a fine sieve into another pot, using a spoon or spatula to achieve a silky smooth consistency. If the soup is too thick, add 50–150 ml of hot broth until you reach the desired consistency.

Ingredients: Vegetable broth, Broad beans
Use an immersion blender with up-and-down motions; passing through a sieve will remove fibrous particles and result in a very smooth texture. Check the consistency — it should be creamy but not runny like water.
7

Add lemon juice, a tablespoon of butter (optional), salt, and pepper to the pureed soup. Mix, taste, and season gradually — the acidity of the lemon will enhance the green aroma of the broad beans. Heat the soup over low heat to serving temperature (about 70°C) — do not bring to a boil.

Ingredients: Lemon juice, Salt, Black pepper, Butter
Heat slowly over the lowest heat, stirring occasionally to prevent the soup from sticking. Taste and season to your liking.

Tarragon foam

8

Chop the tarragon finely (save a few leaves for decoration). In a small saucepan, heat the heavy cream with half of the chopped tarragon to about 60°C — it should only gently steam, do not allow it to boil. Remove from heat and let it sit for 10 minutes to allow the tarragon to infuse its flavor. After maceration, strain the cream through a sieve to remove the leaves.

Ingredients: 30% heavy cream, tarragon
Use a kitchen thermometer if you have one — 60°C is the point when the cream is hot but not boiling. Infusing in hot (but not boiling) cream better extracts the flavor of tarragon.
9

A) If you have a siphon: pour the cooled, strained tarragon cream into the siphon, charge with two cartridges, and chill in the refrigerator for at least 30 minutes. B) Alternative without a siphon: whip the chilled cream with a manual milk frother or an immersion blender on high speed for 20–30 seconds until a thick foam forms. If you want a more stable foam, use soy lecithin (about 0.5–1 g per 100 ml) — dissolve it in warm cream before chilling.

Ingredients: 30% heavy cream, tarragon
A siphon gives the most impressive and lasting foam. If you don't have one, well-chilled cream and a quick handheld frother will work properly. Do not whip too much, as the cream may separate.

Additions and serving

10

Prepare the croutons: cut the country bread into cubes about 2 cm, sauté in a pan with a little olive oil or butter until golden (3–4 minutes, stirring), and set aside on a paper towel. Briefly bring the soup to a simmer over low heat, then pour into bowls. On the surface of each portion, add 1–2 tablespoons of tarragon foam (from a siphon: a short press), drizzle with a few drops of oil, and garnish with tarragon leaves and optionally fresh mint. Serve immediately with the croutons on the side.

Ingredients: country bread, Olive oil, tarragon, mint
It is best to serve the soup hot, and the foam just before serving — foam that stands for too long will settle. Use a slotted spoon if you want to initially collect the foam from the siphon vessel.

Fun Fact

💡

Broad beans have been popular in Poland since the Middle Ages; in the past, they were often eaten with fat and herbs. The combination of broad beans with tarragon is a modern twist — tarragon is a classic herb in French cuisine, but it pairs wonderfully with the delicate, green sweetness of broad beans.

Best for

letnie przyjęcie na tarasie lekki obiad przystawka na kolację z przyjaciółmi

Tips

🍽️ Serving

Serve the soup in warmed bowls to keep it hot for a long time. A few drops of good olive oil on the surface will enhance the flavor and add shine. Croutons will provide a textural contrast; for a gluten-free version, use croutons made from gluten-free bread.

🥡 Storage

Soup can be stored in the refrigerator for up to 2 days in an airtight container. The tarragon foam is best prepared just before serving — chilled cream can be stored for up to 24 hours. Heat the soup slowly over low heat, avoiding boiling (to preserve its color and flavor).

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