Broad bean soup with smoked ham

A winter warmer for you - and God knows it's starting to feel like we need one! It's when I wake up in the morning and see that the bedroom window is almost completely misted over that I know the harsher days of the year are upon us - not that I don't enjoy a brisk walk in the cold sunshine, if I can come home to a mug of warm punch and a glorious apple cake or something of the like, but I do lament missing out on daylight hours and those carefree days when you can just leave the house without wrapping yourself in several layers of woolly garments first.

So last week was when I officially kick-started soup season. Of course we have the occasional gazpacho over the summer and soup finds its way into shot glasses to be served at cocktail parties, but it's gotta be cold outside for me to warm to the idea of a hot bowl of soup for dinner.
I especially like this recipe because it uses frozen broad beans which are readily available at any supermarket here and which I always have in the freezer as a quick supper stand-by. They go into the soup in their frozen state, which makes for super quick cooking - always a winner on a tired weeknight or for a lazy Sunday dinner fix. I especially like the heartiness of the ham being lifted by some sprigs of thyme and a casual sprinkling of lemon zest - and accompanied by my hazelnut sourdough, this almost feels like a complete meal.

Thick socks are obligatory, as is a cuddle on the sofa afterwards, letting go of a busy week and an even busier weekend by the flickering of the fireplace...

Broad bean soup with smoked ham*
(serves 4)

300 g smoked, cooked ham (Brunswick, or similar)
4 tbsp cooking oil
2 onions (thinly sliced)
5 sprigs thyme
1 kg frozen broad beans
1 liter vegetable stock
1 lemon (zest & juice)
thyme leaves for decoration

Thinly slice the ham and cut into 5mm sticks. Reserve 100 g for decoration.
Fry the remaining 200 g in the cooking oil until starting to brown, then add the sliced onion and thyme. Fry until the onion is softened.
Pour in the broad beans, give it a good stir, then cover with the vegetable stock. Bring to the boil and cook for another 5 minutes after that.
Remove the herbs, then purée half of the soup in a food processor. Pour the purée back in with the remaning soup. Season with lemon juice, salt & pepper.

Serve the soup in bowls, decorated with some zest, ham and herbs thyme leaves. Offer some nice bread on the side.

* Based on a recipe in Waitrose Seasons magazine (Oct 2007)

Comments

[Susan from Food Blogga]

My mom has been making a variation of this soup for as long as I can remember, especially since it's always been a favorite of my dad's. I've got to make a batch this winter. Your photo makes me want to wrap myself in a toasty blanket and enjoy a big bowl.

[myfrenchkitchen]

Your photos is body-and-soul-warming too and your bread from the previous post is a perfect accompaniment!
Ronell

[Flo Bretzel]

Soup season is also starting in Munich, snow is supposed to arrive on Monday...

[Jennifer]

What I wouldn't give for some wooly sock weather! It's still balmy and hot during the day here. When it does cool off, I'll have to try this soup -- I love the pink and green of the ham and beans.

[Jeni]

Oh, this is the kind of simple, hearty, warming soup I love!

[African Vanielje]

Joanna, your bread looks positively delicious , as does the soup. I've made similar in the last few weeks, but I think it has to be a little bit colder before we really get into the thick and hearty soups. It's amazing how much better they taste with snow on the ground

[Julie O'Hara]

MMMM! I've kicked off soup season on my blog too even though it's not remotely cool in Florida. This soup reminds me of split pea and ham which I love. I'm going to go bring out your hazelnut bread recipe now it looks wonderful!
Julie

[Tartelette]

I wish we had soup weather down here also...I like your version rather than the traditioal split pea soup, especially with that gorgeous piece of bread!

[Jeanne]

Mmmmm, 101 uses for a broad bean! Are broad beans and some sort of pork product the perfect marriage of tastes or WHAT? This soup looks glorious and you KNOW how much I love that bread!