Fava Bean Soup With Carrot Cream Recipes

FAVA BEAN SOUP

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!

FAVA BEAN SOUP WITH CARROT CREAM

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)

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.

FAVA BEAN SOUP

Steps:

• Soak beans in water for 2 days in refrigerator.
• Drain, and put in a large saucepan with 8-10 cups water.
• Bring to a boil, and boil for 10 minutes.
• Add onion, garlic, carrot and celery, and bring to boil again.
• Turn heat to simmer.
• Cover, and simmer for 1 hour, or until beans are very soft.
• Puree soup in blender (do this in batches).
• Return soup to saucepan.
• Add oil, cumin, salt and pepper.
• Bring to boil.
• Reduce heat and simmer for a few minutes, adding a little water if too thick.
• Serve garnished with chopped parsley, and a sprinkling of lemon juice.
• Excellent with warm pita bread.

PUREED FAVA BEAN SOUP

Steps:

• Boil the fava beans for about 5 minutes. Then put in cold water to cool.
• Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
• Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
• Add the garlic and cook for about 30 seconds, or until fragrant.
• Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
• Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
• Add the fava beans and cook another 5 minutes.
• Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
• Enjoy with some nice whole grain toast, or whatever suits you!

FAVA BEAN AND SPRING VEGETABLE SOUP

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.

FAVA BEAN SOUP

Steps:

• Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.