Greek Fava From Santorini And Pumpkin Soup Recipes

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

GREEK FAVA FROM SANTORINI AND PUMPKIN SOUP

Steps:

• Soak the pulses from the previous evening or early morning, for at least 5 to 6 hours, as per instructions on the packet. Put them in a colander and rinse well.
• Put them in a pot with water to cover them and bring to a boil. Lower heat and skim well. Drain again.
• In a large saucepan, heat the olive oil and sauté the onion and garlic with a little salt and pepper until translucent.
• Put the pulses in the pot, stirring well to cover everywhere with oil. Add the potatoes, carrots and celery, bay leaves and vegetable broth (or water with cube).
• Bring to a boil over high heat, lower heat and simmer for about 1 - 1 ½ hours until the pulses are soft. More water may be needed.
• Meanwhile roast the pumpkin and purée it using an immersion blender or a food processor (or if it has been frozen, thaw it). Purée the soup as well and add the pumpkin and mix.
• Boil together for 5 to 6 minutes, turn off the heat and add a little raw olive oil and stir.