How to Make Chilled Fava Bean Soup

The flavor of this soup is the full essence of the wonderful fava bean - robust, earthy, clean. With a salad, it makes a perfect light meal. Serves eight.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. olive oil
• 1 large yellow onion
• 1 clove garlic, chopped
• 2 tbsp. tarragon leaves
• 1/2 c. white wine
• 3 lbs. fresh fava beans, shelled
• 6 c. vegetable stock or water
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sherry vinegar
• 1/4 c. diced pancetta or bacon, cooked
• Groceries
• Chef's Knives
• Blenders
• Chef's Knives
• Cutting Boards
• Ladles
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Stockpots
• Wooden Spoons
• Mixing bowls
• Measuring cups

1. Heat olive oil in large stockpot and add onion.

2. Turn heat to medium and cook for 10 to 12 minutes, stirring occasionally.

3. Add garlic and tarragon and cook for 1 minute.

4. Add white wine and reduce for 3 minutes.

5. Add beans and cover with stock, salt and pepper. Cover and let simmer for 10 minutes or until beans are soft but still green.

6. Puree in a blender until smooth. Add vinegar to taste.

7. Pour into a large bowl and let chill for at least 1 hour.

8. Ladle into serving bowls, sprinkle pancetta on top and serve.

Tips & Warnings

• Serve at room temperature. From the refrigerator, add a few tablespoons of hot stock before serving to break the chill.
• To shell the beans, pull the pod apart and extract the broad beans. Blanch these for 2 minutes, then slip the bean out of the skin. Use just the blanched bean for recipes.
• Try not to overcook the soup, or it will turn brown.

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