Green again, as I said. Green soup, yes please. Fava bean is new to me and I can’t believe how wonderful this legume is. Such a creamy texture and a nice colour too. Even its taste makes a difference to me. This fava bean soup recipe came through my mind in a rush and altough I wasn’t thinking the result would be that great, it has actually exceeded my expectations.
Fava bean soup, it can’t be easier
You can change the final flavour by changing the seasoning like basil for instance. There’s one more thing; I don’t discard the green part from the leek leafs as long as it looks fresh and healthy, not dehydrated, and that’s the part I’ve used for this soup which helped enhance the beautiful colour next to the beans. Also, I believe the lard gave it a special touch.
If you love this bean, you can check for more beautiful recipes here.
Very Simple Fava Bean Soup
Very easy, fast, delicious, creamy soup.
- 1 small summer squash diced
- 2 leaves leek roughly sliced
- 1/3 cup frozen fava beans skin off
- 1 tbsp chicken/turkey lard, butter or oil
- salt and pepper to taste
- parsley/cilantro chopped
Heat the fat in a pot on the stove and add the leek, stirring until it softens
Add the squash, stir another minute and then add the beans and water just to cover them well
- Bring to a boil and let it simmer until tender (about 5 to 10 minutes)
- Use a hand mixer/blender and blend it until creamy
Season and garnish with parsley or cilantro
After taking the fava beans from the freezer, let them warm up a bit until you can remove the skin off. You can add 1-2 tbsp of heavy cream at the end if you prefer.