Broad Bean Cream with Poached Egg

In winter, the remedy for bad days is simple: a nice warm puréed soup, a film with your favourite actor, cosy pyjamas and duvet. Our favourite puréed soup? Cream of broad beans with poached egg and aromatic herbs, a real treat!



Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course First course
Cuisine Italian


  • 1 bowl
  • 1 blender
  • 1 small saucepan


  • 1 le Naturelle Organic antibiotic-free eggs
  • 250 g dried broad beans
  • 800 ml vegetable broth
  • 25 g smoked bacon
  • 1 small white onion
  • 1 clove garlic
  • 1 bunch of parsley
  • 2-3 basil leaves
  • extra virgin olive oil to taste
  • 1 tablespoon vinegar
  • salt and pepper to taste


  • Rinse the broad beans thoroughly, place them in a bowl and cover with water. Soak them for 30 minutes.
  • Finely chop the onion, lightly fry it with the oil and the garlic clove. Add the drained broad beans and the smoked bacon cut into strips.
  • Cover with vegetable broth, bring to a boil, lower the heat and cook covered for 30 minutes. When cooked, season with salt and pepper and add a handful of parsley leaves and basil.
  • Blend until you get a homogeneous cream. Keep warm.
  • Bring to a boil a saucepan with water and a tablespoon of vinegar. When it bubbles, mix the water until it creates a vortex in the centre. Break the egg in a cup and pour it into the moving water.
  • Cook 1 egg at a time for 3-4 minutes to a light boil, drain gently with a skimmer. Do the same with the other 3 eggs.
  • Serve the hot soup with the egg in the centre. Complete with aromatic herbs to taste and a drizzle of extra virgin olive oil.