Broad Bean Crema

Prep: 30min

Serves: 2

Difficulty: easy

Once again I was walking through the farmers market and I found some beautiful broad beans grown in the UK. I called my mum and ran home to prepare a fragrant broad beans summer crema for lunch.

Mamma Flora’s Tip: you can also serve it as a starter. Take your time to shell the broad beans as it’s pleasantly therapeutic


  • 80 broad beans with pods
  • 3 tablespoons extra virgin olive oil  
  • ¼ red onion (to garnish)
  • ½ glass of water
  • rosemary
  • bread
  • salt and pepper
  • Ice (for the preparation)


  • 1 pot
  • 1 pan
  • 1 electric wand
  • 2 bowls


  • Shell the broad beans
  • Cut the onion in thin slices and place them in a pan with less than 1 table spoon of oil. Fry them until crispy
  • Take them out and use the same pan to fry some bread cubes with rosemary and 1 tablespoon of olive oil until crunchy
  • Boil some water and when boiling, blanch the broad beans for 1 minute
  • Prepare a bowl full of ice and cold water
  • Drain the broad beans and place them in a bowl on top of the one full of ice. Thanks to this process, the cooking process will stop instantly, preserving the shiny green colour of the broad beans
  • Pop the broad beans out of their skins, the inside of the the beans is of a beautiful shiny green
  • In the same bowl purée them with an electric wand. When pureeing, make a up and down movement to incorporate the air.
  • While pureeing add the water, the oil, salt and pepper.
  • Serve with bread crumbs and fried onions on top, add some extra virgin olive oil and enjoy

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