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Makes six cups.

Ingredients:

  • ½ pound dried shelled fava beans, about 2 cups
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 white onions, cut into ¼-inch dice
  • 4 garlic cloves, minced
  • ¼ teaspoon fennel seed, crushed
  • ½ cup toasted almonds (it’s ok if the skin is on), finely chopped
  • 2 sun dried tomato halves
  • ½ cup sheep or goat’s milk yogurt, seasoned with salt and pepper
  • ¼ cup torn herb leaves–mint, cilantro, parsley

Directions:

  1. Pick through the beans and remove any dirt, stones or substandard beans.  Rinse.  Put into a container and cover with water by 4 inches.  Let soak in a cool spot overnight.  You can put them in the fridge, but they will soften more quickly if they’re left out.
  2. Drain and rinse the beans.
  3. Heat 4 tablespoons oil in a large sauce pot over medium heat.  Add the onions, cover and cook until soft, about 5 minutes.  Add the garlic, fennel seed, half the almonds and both tomato halves.  Cook 1 minute.  Add the beans and 3 cups water.  Bring to a boil, reduce the heat to low, cover partially and simmer until the beans are falling apart, about 3o minutes.  Season with salt and pepper halfway through the cooking.  Remove one of the tomato halves, cool and then cut into thin strips.
  4. Using a handheld blender, puree the bean mixture until until smooth.  If the soup seems too thin, return to the stove to reduce.  If it is too thick, add a little water.
  5. Serve warm  garnished with a spoonful of yogurt, the remaining chopped almonds, tomato strips, herbs, and a drizzle of olive oil.

Source is http://thegarumfactory.net/2013/01/04/welcome-to-the-blue-zone-fava-bean-and-almond-soup/

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