Soupe de fevette (fava bean soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Large Dried Fava Beans |
| 1 | pounds | Beef chuck; cut into 6 pieces |
| Several Beef bones | ||
| 6 | cups | Water |
| 1 | Head Garlic; (about 8 cloves) peeled | |
| 2 | teaspoons | Sweet paprika |
| 1 | teaspoon | Salt; or to taste |
| ½ | teaspoon | Black pepper |
| 2 | ounces | Fresh coriander; rinsed well and sliced |
| 1 | pounds | Zucchini; sliced |
| ½ | cup | Ripe tomato; cubed |
| ¼ | cup | Olive oil; (up to 1/2 depending on taste) |
Directions
Recipe By : Copeland Marks
Parboil the beans for 10 minutes and drain. Put all the ingredients into a pan large enough to hold them and bring to a boil. Skim off the foam that rises. Cover the pan and simmer over low heat for 3 hours, which is enough to soften the meat and favas.
Remove the meat and bones and set the meat aside. In a food processor process all the vegetables and broth into a moderately thick puree. This is the soup. The meat is served separately.
Posted to recipelu-digest by SatinsBack <SatinsBack@...> on Mar 1, 1998