Fava Bean And Cactus Soup Recipes

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FAVA BEAN SOUP



Fava Bean Soup image

Provided by Anne Burrell

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

Kosher salt
2 pounds shelled fava beans
Extra-virgin olive oil
1/4 pound bacon, cut into lardons, optional (but I highly recommend it)
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut onto 1/2-inch dice
Pinch crushed red pepper flakes
3 cloves garlic, 2 smashed, 1 reserved whole
1 large Yukon gold potato, peeled and cut into 1/2-inch dice
4 to 5 cups vegetable or chicken stock
2 to 3 tablespoons grated Parmesan
High quality extra-virgin olive oil

Steps:

  • Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
  • Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
  • When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
  • Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
  • Fava beany-weany delicious!

MOROCCAN FAVA BEAN AND VEGETABLE SOUP



Moroccan Fava Bean and Vegetable Soup image

When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 pounds fresh fava beans or 1/2 pound frozen double-peeled (2 cups)
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cleaned and sliced
1 large onion, chopped
2 medium or large carrots, peeled and diced
1 stalk celery, chopped
2 medium turnips, peeled and diced
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
Salt to taste
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
1/2 teaspoon ground white pepper
1/2 teaspoon turmeric

Steps:

  • Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
  • Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams

FAVA BEAN SOUP WITH CARROT CREAM



Fava Bean Soup with Carrot Cream image

Categories     Soup/Stew     Milk/Cream     Bean     Sauté     Carrot     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Soup
1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
2 tablespoons vegetable oil
1 onion, chopped
1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
1 medium carrot, peeled, thinly sliced
2 14-ounce cans vegetable broth
1 1/2 cups water
1/4 cup dry white wine
3 tablespoons chopped fresh parsley
1/3 cup whipping cream
Carrot cream
2 carrots, peeled, grated (about 1 1/4 cups)
2/3 cup whipping cream
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • For soup:
  • Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).
  • Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)
  • For carrot cream:
  • Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.
  • Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.

BESARA (EGYPTIAN FAVA BEAN SOUP)



Besara (Egyptian Fava Bean Soup) image

Ful beans, broad beans, or fava beans, the name depends on your region, pureed into a delicious and hearty soup that is vegan to boot.

Provided by monaofegypt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h40m

Yield 4

Number Of Ingredients 9

3 cups skinless dried fava beans
5 cups water
3 tablespoons olive oil
2 leek (white part only), chopped
1 ½ onions, chopped
5 cloves garlic, chopped
1 cup chopped fresh spinach, or to taste
1 teaspoon ground cumin, or more to taste
salt and pepper to taste

Steps:

  • Place beans in a large pot with water to cover. Soak 8 hours to overnight.
  • Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.
  • Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.
  • Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  • Heat until warm until ready to serve.

Nutrition Facts : Calories 527.2 calories, Carbohydrate 77.7 g, Fat 12.2 g, Fiber 30 g, Protein 31.2 g, SaturatedFat 1.7 g, Sodium 84.4 mg, Sugar 10 g

GREEK FAVA RECIPE



Greek Fava Recipe image

Traditional Greek Fava is one of the best things I tasted in Greece. This Greek Fava recipe only takes is a handful of ingredients and half an hour. Serve with plenty of bread and fresh veggies!

Provided by The Wanderlust Kitchen

Categories     Appetizers

Time 30m

Number Of Ingredients 7

2 cups ~500g dry yellow split peas, rinsed
3/4 cup roughly chopped red onion
3 scallions (chopped)
4-6 cloves garlic (peeled and chopped)
1/3 cup extra virgin olive oil (plus more for serving)
2 teaspoons salt
Paprika for garnish (optional)

Steps:

  • Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
  • Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
  • The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.

Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 43 g, Protein 17 g, Fat 13 g, SaturatedFat 2 g, Sodium 787 mg, Fiber 17 g, Sugar 6 g, UnsaturatedFat 11 g

FAVA BEAN AND SPRING VEGETABLE SOUP



Fava Bean and Spring Vegetable Soup image

Categories     Soup/Stew     Bean     Vegetable     Spring     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 9

1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups canned low-salt chicken broth or vegetable broth
2 cups shelled fresh fava beans (from about 2 pounds unshelled) or one 10-ounce package frozen baby lima beans, thawed
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

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