BABY FAVA BEAN SOUP

Step into the realm of early summer flavors with the Baby Fava Bean Soup. This delightful appetizer embodies the essence of the season, showcasing the tender freshness of fava beans complemented by aromatic mild onions, leek, and fresh chives. A comforting and nourishing dish, it’s the perfect choice for capturing the vibrant spirit of early summer gatherings. To elevate the experience, consider garnishing the soup with a drizzle of extra virgin olive oil and homemade croutons. Prepare to indulge in a bowl of pure delight that celebrates the simple joys of the season.

SERVES 4–6
PREP 20 MIN
COOK 1 HR
FREEZE UP TO 3 MONTHSWITHOUT THE CROUTONS

INGREDIENTS:

• 3 slices slightly stale bread, for croutons
• 6 tbsp olive oil
• 3 large mild onions, sliced
• 1 leek, sliced
• 3lb 3oz (1.5kg) young fava beans, shelled
• 4 garlic cloves, crushed
• A small handful of fresh chives, chopped
• 4 new potatoes, peeled and chopped
• 3 quarts (3 liters) water
• Salt and freshly ground black pepper
• Leaves from a bunch of fresh radishes

INSTRUCTIONS:

1. Start by preparing the croutons. Cut the slightly stale bread into 1⁄2-inch (1.5cm) cubes. Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Add the bread cubes, spread them out, and fry for a minute. Stir and turn them over, then fry for another minute. Transfer the croutons to a plate lined with paper towels to drain off excess oil. Set aside.
2. In a large stewing pot or fire-resistant casserole, heat the remaining olive oil over medium heat. Add the sliced mild onions and leek. Soften the vegetables for about 10 minutes, stirring frequently.
3. Introduce the shelled fava beans to the pot, along with the crushed garlic, chopped chives, and peeled, chopped new potatoes. Give everything a good stir, then pour in about 3 quarts (3 liters) of water. Season the mixture lightly with salt and freshly ground black pepper. Add the leaves from the bunch of fresh radishes. Turn up the heat slightly and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15–20 minutes.
4. Allow the soup to cool slightly, then process it through a food mill. Alternatively, you can briefly process it in a blender and then press it through a sieve for a smoother texture. If desired, you can skip the sieving step for a heartier version of the soup that serves 6–8 people. Reheat the soup until it’s piping hot just before serving.
5. Serve the Baby Fava Bean Soup hot, garnished with the prepared croutons and optionally, a drizzle of extra virgin olive oil.

In the realm of early summer dining, the Baby Fava Bean Soup stands as a vibrant and flavorful masterpiece. Its essence captures the season’s freshness, with tender fava beans, mild onions, and aromatic chives coming together to create a symphony of flavors. This soup isn’t just a dish; it’s an experience that encapsulates the simple joys of the season.

As you savor each spoonful, you’re transported to a world of delicate flavors and comforting aromas. The preparation is a celebration of freshness and simplicity, showcasing the beauty of nature’s bounty. Topped with homemade croutons and perhaps a drizzle of extra virgin olive oil, this soup is a delightful journey through early summer’s finest.

Indulge in the spirit of the season with the Baby Fava Bean Soup—a dish that embodies the essence of simplicity, flavor, and the joy of gathering around the table. Share it with friends and family, and let its warmth and nourishment fill your heart and soul.