French cuisine · Soups & Stews

Fresh Fava Bean Soup

Spring soup made from young fava beans with savory and olive oil, bright green once the beans are skinned.

Ingredients · for 4 servings

• 1.5 kg fava beans (in the pod)
• 1 onion
• 2 cloves garlic
• 1 potato
• 900 ml vegetable stock
• 5 tbsp olive oil
• 2 sprigs savory
• 1 tbsp lemon juice
• salt, pepper

Instructions

1. Shell the fava beans from the pods, blanch for 2 min in boiling salted water, shock in cold water and squeeze out of the tough skins; set a handful aside as a garnish.
2. Finely chop the onion and garlic, peel the potato and dice it small.
3. Heat 3 tbsp olive oil in a pot and sauté the onion and garlic over low heat for 5 min until soft, without letting them take on color.
4. Add the potato cubes and savory, pour in the vegetable stock and simmer for 15 min until the potato is soft.
5. Stir in the skinned beans, cook for just 3 min, remove the savory and purée the soup immediately very finely so the green color stays bright.
6. Season with lemon juice, salt and pepper, ladle into bowls and serve topped with the reserved beans and the remaining olive oil.