Hi there! The above photo is the result of our own recipe for Fava Bean soup. In yesterday’s post I had mentioned that there was one recipe in Mimi Thorisson’s book A Kitchen In France that I could not make work for me. It was her Fava Bean soup. Following her recipe, mine turned out an unappetizing pale green. She had used a potato as a thickener, which I found caused a paste-like texture and starchy taste. Overall the soup was bland in flavor also. If any of you have ever worked with Fava Beans before, then you how much work is involved and can understand my disappointment
First you have to remove the beans from their pods
Then you have to blanch the beans, cool them, then remove the outer skin. After all of that, you finally have something you can add to your soup. After my first failure Brian & I came up with our own recipe, which tasted really great. First off, we increased the amount of Fava Beans Mimi called for (she had 4 lbs of pods, we had 6). Then, I replaced the potato in her recipe for dry white rice grains as the thickener. I also added 2 leeks and some spinach leaves, and finally some Herbs de Provence. So here you go my friends, our Fava Bean Soup recipe!
Thanks so much for stopping by!