Yield: 4 servings
|3 pounds||Fresh fava beans; shelled, peeled|
|5 slices||Baguette or good French bread -; (1\" thick)|
|3 \N||Garlic cloves; peeled|
|¼ cup||Extra-virgin olive oil|
|4 tablespoons||Sherry vinegar|
|1 cup||Chicken stock; cool|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 \N||Ripe cantaloupe|
Bring 3 quarts water to boil in a 6-quart saucepan and add 2 tablespoons of salt. Add fava beans and cook until tender, 1 to 1½ minutes. Drain favas and refresh in an ice bath. Remove crusts from bread and soak 2 minutes in water. Remove bread from water and press dry. Place bread, beans, garlic, olive oil and vinegar into a food processor and blend until smooth. With motor running, drizzle cool chicken stock into mixture in a thin stream.
Season with salt and pepper and refrigerate. Cut melon in half and remove seeds. Using a melon baller, form entire melon into ½-inch balls. Pour cool soup into chilled bowls and garnish with melon balls. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B01 broadcast 05-25-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.