Fava bean soup procaccini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Extral light olive oil with |
| A dash of sesame oil | ||
| 8 | ounces | Sweet onions (I prefer |
| Walla Walla), peeled and | ||
| Cut in 1/2 inch cubes | ||
| 2 | larges | Garlic cloves, peeled and |
| Thinly sliced | ||
| ½ | cup | Thinly sliced bulb fennel |
| 1 | (6 ounce) can no-salt | |
| Tomato paste | ||
| 1 | quart | Water |
| 1 | (19 ounce) can fava beans | |
| ½ | cup | Arugula |
| ½ | cup | Mustard greens |
| 1 | pounds | Roma tomatoes, peeled and |
| Sieved | ||
| Black pepper to taste BOUQUET GARNI---- | ||
| 6 | Whole cloves | |
| 12 | Black peppercorns | |
| 2 | Bay leaves, crushed | |
| 1 | Sprig of rosemary, crushed | |
Directions
ß Heat the olive oil in a large soup pot over medium heat. Fry the onions and garlic until soft. Add half the fennel, the tomato paste and the water. Stir and bring to a boil.
ß Drop in the bouquet garni and fava beans. Cook for 30 minutes ß Drop arugula and mustard greens in boiling water and blanch for 30 seconds. Plunge immediately into cold water to refresh. Set aside.
ß Slice the arugula and mustard greens and add them to the soup. At the last minute, add the remaining fennel and the fresh tomato puree.
Season the pepper to taste.
ß Remember to remove the bouquet garni before serving the soup... it could get nasty if a wide mouthed, talkative guest swallowed it! From: GRAHAM KERR'S SMART COOKING, DOUBLEDAY 1991, page 18-19 Submitted By BRENT WILLIAMS On 11-07-94