Cream of fava bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh fava beans |
| 1 | medium | Potato, peeled cut into eighths |
| 2⅔ | cup | Chicken stock |
| 2 | ounces | Pancetta or bacon finely minced |
| 1 | Thin leek, white only | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 354 finely chopped | ||
| 1 | medium | Garlic clove(s), minced |
| ½ | cup | Light cream |
| Salt and pepper to taste | ||
| 3 | dashes | (to 4) Tabasco sauce |
| 1 | tablespoon | Chervil or parsley coarsely chopped |
Directions
Shell the fava beans. Put them into a 3-qt. saucepan along with the potatoes and the chicken stock. Bring to a boil. lower heat and simmer gently until beans and potatoes are very soft, about 30 minutes. Put the beans, potatoes and stock through a food mill; return to saucepan and keep warm over low heat.
In a small non-stick skillet, saut‚ together the pancetta, leeks and garlic over medium heat for 5 minutes, or until the pancetta is brown. Stir occasionally, then add to the soup. Stir in cream, add the salt, pepper and Tabasco and simmer until hot. Ladle into bowls and sprinkle surface with chopped chervil. This soup can also be chilled and served cold.
Note: a food mill, rather than a food processor, pur‚es the beans, leaving a residue of the outer skins, thus resulting in a smoother pur‚e.
Submitted By DIANE LAZARUS On 10-17-95