Tag Archives: Fava Bean

Fava Bean Soup

Ahhh…winter soup. Can you get any better than this? I mean, aside from righteously swillin’ a fine glass of bordeaux on Les Champs-Elysées, arm in arm with a loved one, wearing little more than a smile.

Okay, so you can get a little better than a nice winter soup.

There are many ways to go with this soup. Add a bit more salt? That’ll work. Top it with Creme Fraiche? That also will work. Chop up a little bit of Scallions? Perfectly okay. This is one of those soups that is very adaptable.

  • 6 cups water
  • 8 oz. fava beans, shelled.
  • 1 large onion, finely chopped
  • 2 celery sticks, thinly sliced
  • 3 large potatoes, peeled and diced
  • 2 tbsp. combined herbs (parsley, chives, rosemary), finely chopped
  • 1 large bay leaf
  • 3 cloves garlic, crushed
  • 1 tsp. allspice
  • 3 cloves
  • 2 tsp. salt
  • 3 tsp. coarsely ground black pepper
  • 2 cups smoked Gruyere, grated
  • 1 cup half and half cream

Bring water to a boil in a stock pan. Add beans, onion, celery sticks, potatoes, garden herbs, bay leaf, garlic, allspice, cloves, salt and black pepper. Boil rapidly for 15 minutes.
The soup will look gray at this point. Do not panic. It’s supposed to look this color.

Reduce heat and simmer (185 degrees F) for 1 hour and 45 minutes until smooth. Add gruyere and cream to the soup and stir well. Simmer for 15 minutes. Ladle into serving bowl and top with any remaining chopped herbs.

The end result? A nice bean soup, perfect for any cold day.

serves 6

Fava Bean-Onion Dip

Sometimes when inspiration hits, you create something that just tastes like ambrosia. Last night was one of those moments.

I’ve got loads of Fava Beans that I have to deal with, and yet limited time to make anything of substance. I had some bread, so I said “Hey…How about a spread of some sort?”

I then realized I was home alone, and speaking aloud one’s inner dialogue is a sure sign of insanity. Well that and thinking that Kraft Parmesan cheese is anything more than sawdust with a hint of Parmesan.

At any rate, here’s what I came up with. And please be sure you like onions.

  • 2 cups of shelled Fava Beans
  • 4 cloves of garlic
  • 2 strips of pancetta (or bacon)
  • 1/2 of a white onion, diced
  • 1/2 cup of high quality olive oil

Boil water in a 4 qt sauce pan. Once water reaches a rolling boil, place all beans in pan and cook for 3-5 minutes. Drain Beans and set aside.

Meanwhile, heat a skillet to medium high heat. Scorch garlic cloves in skillet, remove and set aside. Add pancetta and cook to a crisp. Also remove and set aside.

Put beans, garlic, pancetta and onions in food processor and pulse until nearly pureed. Turn on processor and drizzle olive oil into bean paste until thoroughly incorporated. Place in a bowl and serve with your favorite bread.