FAVA BEAN SOUP
Provided by Anne Burrell
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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!
PUREED FAVA BEAN SOUP
Fava beans are surprisingly flavorful and easy to work with. They blend well with other ingredients and carry enough flavor to leave their own mark. The do require shelling if you buy them fresh, but it's really no trouble at all. Thanks to the adundance of fresh and unfamiliar (to me) produce here in Guatemala, I've had to learn to be a more inventive cook, and this has opened me to the wonderful world of favas. All props for this recipe to go Lindsey of El Cuartito cafe, who shared with me the secret to the new weekly special.
Provided by groovyrooby
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 235.4, Fat 4.1, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 40.4, Fiber 7.8, Sugar 4, Protein 11.8
FAVA BEAN SOUP
An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
BESSARA (DRIED FAVA BEAN SOUP)
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer, side dish
Time 4h45m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
- Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
FAVA BEAN AND SPRING VEGETABLE SOUP
Categories Soup/Stew Bean Vegetable Spring Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 9
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
Make and share this Fava Bean Soup recipe from Food.com.
Provided by Carol Bullock
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
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.
FAVA BEAN PURéE
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
- Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
- Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 21 grams
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