Soupe de fevette (fava bean soup)

Yield: 6 Servings

Measure Ingredient
2 cups Large Dried Fava Beans
1 pounds Beef chuck; cut into 6 pieces
\N \N Several Beef bones
6 cups Water
1 \N 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)

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

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