For years my sister who lives in Paris, France has been raving about fresh fava beans. On my side I knew only the dried ones and never tasted fresh ones. So I was very happy to see that Rays Ranch ( Temecula Farmer’s Market) was selling some fresh ones last Wednesday. I thought it will make a terrific but simple soup. So I made this soup last Saturday. My family is a very “Soups” family. I am lucky having my kids willing to eat any kind of soup I make. This is the best way to ensure that they eat their vegetables. Soups are fast, all nutrients stay in the pot and are not lost in the cooking process and since our dinners meals are light ( our larger meal is lunch meal) adding some bread or soft boiled eggs on the side makes a great healthy diner that you can digest easily… meaning a better night sleep! Here is the recipe for this easy creamy and velvety soup!
Happy cooking and eating!
Fresh Fava Beans soup
1 pound fresh fava beans
1 clove garlic
2 medium potato, peeled and cut into 1/2-inch dice
3 cups vegetable or chicken broth
1 ½ cups milk or half-half
sea salt & black pepper
Bring a large pot of salted water to a boil over high heat. Meanwhile open the pods and remove the beans inside. Add the shelled fava beans to the boiling water. Prepare a large bowl with ice water. Once the water is boiling, cook the beans 1 minutes or 2 ( blanching). Remove beans from the boiling water and put them into the bowl of ice water. Once the beans have cooled down remove with your fingers the tough transparent skin of the beans. Set aside the beans. Bring a large stockpot with broth to boil add potatoes ,garlic and pepper and cook for 10 minutes. Add the beans and cook until tender. In a blender combine half the beans , potato and broth and ½ cup of milk. Blend well. Repeat with the remaining bean/potato/ broth/ milk. If the soup is too thick, add some the remaining stock or milk to adjust the consistency. Adjust the seasoning. Ladle the soup into serving dishes.