5.6.09 Spicy Fava Bean Soup with Cilantro
It is unusual that twice in the past month I have prepared a puréed soup, when I normally enjoy soup with a little substance. I think it has to do with the freshness of spring vegis and how just one main ingredient can carry the entire dish. Here it is fava beans. This soup is light and works great with other dishes, so it is a perfect starter soup for Spring.
Spicy Fava Bean Soup with Cilantro
serves 6
2 T olive oil
1 medium onion, chopped
1 leek, white and green parts only, chopped & washed
4 garlic cloves, minced
2 c fresh fava beans, washed (1-1 1/2 lbs)
2 large tomatoes, chopped
1/8 c cilantro leaves
2 c water
2 c vegetable broth
2 t salt
1 t red pepper flakes
olive oil, cilantro and red pepper flakes for garnish
Heat olive oil over medium-high in a large pot and add onion. Cook, stirring, 5 minutes, and add garlic. Stir 1 minute and add fava beans, tomato, cilantro, water, vegetable broth, salt and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer 45 minutes, until the beans are tender. With an immersion blender, purée the soup (can also be done with a blender in 2 batches). Season to taste with salt. Transfer to serving bowls and top with a drizzle of olive oil, slivered cilantro leaves and red pepper flakes.
Reader Comments (10)
My boyfriend walked by as I was looking at this recipe and he said, "Yum! What's that??"
It looks like I'm going to have to buy a blender now... :)
I love your blog!! I just posted your blog on my blog for our final assignment!
Have a great night.
(byw)
xoxoxo
Elle
Oooh so delicious. Fava beans are something I haven't really tried yet...maybe one time a long time ago...I should give this a whirl!
I don't eat meat so when I spotted your blog, it's hurray!! I don't even know where to start but I'll definitely try one the receipes soon! I think the pictures were taken by you? You're a great photographer!
this looks so tasty! thank you.
Did you remove the skins/shell from the fava beans themselves or did you puree them in their tough outer coating? Just curious so I know for consistency etc. Would really effect flavor too.
Hi, no I didn't remove the skins (too tedious!) just simmered until they were tender.
Hi. I tried this last night and just wanted to say that although my favas were fresh and young from the garden and I cooked them an hour, I had tough bits from the skins after blending. It made a delicious soup only after straining it through the fine sieve of my food mill.
Hi Ginidr- I am sorry this did not work out well for you. My food processor is fairly new and sharp, so it did a wonderful job of pureeing all the ingredients. I am glad you thought of a smart way to enjoy the soup anyhow.
I made this today and it turned out great. Posted it on my blog: http://mokouniverse.blogspot.com/