Fava bean soup with carrot cream
This has been a good year for fava beans and we have really been enjoying them. This delicious soup is very health. The sweetness of the carrot cream is a tasty contrast to the savory bean soup.
Serving Size: 4
Ingredients:
For the soup:
- 1 1/2 lbs. fava bean pods (to yield 3/4 cup beans)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 potato, peeled, cut into 1/2-inch pieces
- 1 carrot, peeled, thinly sliced
- 2 cups vegetable bouillon
- 1 1/2 cups water
- 1/2 cup dry white wine
- 3 tablespoons chopped fresh parsley
- 3 tbs. soy yogurt
For the carrot cream
- 2 carrots, peeled, grated (about 3/4 cup)
- 3 tbs. soy yogurt
- 1 teaspoon corn syrup, maple syrup or sweetener
- pinch salt
Directions:
- Cook fava beans in large pot of boiling salted water 5 minutes.
- Drain. Cool.
- Cut off tip of each pod and squeeze beans into medium bowl.
- Peel skin from each bean (to yield about 3/4 cup beans).
- Heat oil in large pot over medium heat. Add onion and sauté until tender.
- Add beans, potato, carrot, broth, 1 1/2 cups water, and wine.
- Cover and simmer until vegetables are soft, about 10 minutes.
- Cool slightly.
- Stir in parsley.
- Puree soup in blender.
- Return to pot.
- Stir in soy yogurt.
- Season with salt and pepper.
For carrot cream:
- Peel the carrots and grate.
- Puree all ingredients in blender.
- Transfer to bowl.
- Chill at least 15 minutes before serving.
To serve:
- Ladle the soup into bowls.
- Top with dollop of carrot cream.
Notes:
Adapted from Bon Appetit, April 2002 issue