Crème of Fava Soup with Cumin, Mint and a note of Preserved Lemon:
2 cups fava beans
2 shallots, sliced thinly
1 small fennel bulb, sliced thinly
3 T yogurt
1/2 tsp cumin
1/4 preserved lemon (optional)
salt to taste
mint for garnish
extra virgin olive oil
Shell fava beans and drop them into boiling water for 1 minute. Peel outside layer off. Set aside.
In a medium sized soup pot add 1/4 cup of extra virgin olive oil and sweat shallots and fennel until transparent.
Add peeled fava beans and toss into the pot. Saute for a few minutes. Add a few pinches of salt. Cover the vegetables with water and let simmer for 15 minutes. Add 1 cup of water and continue to simmer for another 10 minutes.
Blend with a ‘hand wand’ or put in a blender. It should have a creamy consistency. Adjust with a little water if you need more liquid, or continue to simmer if your soup is too thin.
Add yogurt, cumin, salt and the juice of 1/2 lemon. These flavors should balance nicely. Add a pinch more salt if it’s too tart. At this point, serve the soup hot, with a garnish of preserved lemon (lemon preserved in salt) and mint (use a whole leaf or fine chop, it’s up to you). Drizzle with extra virgin olive oil.
This soup is delicious chilled.
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Editor: Rachel Nussbaum
Photo: Peggy Markel