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Fava Bean and Spring Vegetable Soup

This soup is best in the spring, when you can get your hands on fresh fava beans. You can use frozen, of course, but in season, the fresh ones make a soup that is so creamily, delicately delicious, you will fall in love. 


1/2 pound fresh fava beans, in the shell
extra virgin olive oil
2-3 cloves fresh garlic
1 small leek, split lengthwise, rinsed free of dirt, diced
sea salt
8-10 asparagus spears, bottoms snapped, sliced into half-inch pieces
2 teaspoons mirin or white wine
3 cups unsweetened almond or soy milk
1 cup spring or filtered water
small handful fresh parsley, minced, for garnish

Bring a small pot of water to a boil. Shell the fava beans and blanche them for 1 minute. Drain and set aside to cool. Remove the remaining inside shell surrounding the tender fava beans.

Place about a tablespoon oil, garlic and leek in a small soup pot and turn the heat to medium. When the vegetables begin to sizzle, add a pinch of salt and saute for 1 minute. Stir in asparagus, mirin and add soymilk. Stir in blanched favas. Cover and bring to a boil. Reduce heat to low and cook until vegetables are just tender, but try not to lose the green color, 7-10 minutes. Season to taste with salt and simmer 2-3 minutes more. Transfer the soup, by ladles, to a food mill and puree until smooth. Return to the pot and warm over low heat. Serve garnished with a sprinkle of parsley. Makes 4-5 servings.

Note: If fresh fava beans are not available, you may use frozen or substitute 1 cup dried baby lima beans. Cook them by soaking them in lightly salted water for 3 hours, draining them and cooking until tender, in 3 cups of water, about 45 minutes. When the limas are tender, simply drain away the remaining cooking liquid and proceed with the recipe.  


Ergo Chef
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