Fava bean soup
serves 4 to 6
- 500g fava (broad) beans (about 2kg in the pods)
- 2 tablespoons olive oil
- 1 large onion, broadly chopped
- 2 garlic cloves, halved
- 1 small leek, just the white part, sliced
- 1 large potato, diced
- 1 litre vegetable stock, chicken stock or water
- Sea salt, to taste
- Feta cheese
- Fried onions
- Mint leaves, chopped
- Little pieces of fried bacon
Garnishes (optional, if you have some dietary restrictions you may have to skip some of these):
- Begin by removing the beans from the pods and then skin them, removing the outer shell.
- Heat the olive oil in a pan, add the onion, garlic and leek and sauté for 5 minutes on a low heat, stirring occasionally, until the onion is translucent.
- Add the potatoes and fava beans and cook 2 to 3 minutes more. Add broth, or water, and season with salt (note that if you are using a broth, it will already have some salt). Bring to a boil and cook for 25 minutes on a low heat.
- Make a puree with the hand blender. Serve the fava bean soup warm, with little bits of feta cheese, fried onion and chopped mint leaves (optional).
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