Crème of Fava Soup with Cumin, Mint & Preserved Lemon. {Recipe}

Via on Feb 13, 2014

peggy markel

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 lemon

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

About Peggy Markel

Sign up for Peggy's monthly newsletter, to receive stories, videos, recipes and updates in your inbox. Join the PMCA community on facebook for photos and stories from the road. Since 1992, Peggy Markel has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. On these journeys, she saw an opportunity to design and direct her own brand of culinary tours in which enjoyment of the present place and moment plays a pivotal role. "When we speak of Slow Travel, we mean that particular experience of letting yourself merge with your surroundings: the pace, customs, mores and style of where you find yourself. It’s really about our willingness to let the world in, and see ourselves a part of it.” For more information about Peggy's trips and classes: peggymarkel.com For more writing and recipes by Peggy: peggymarkel.blogspot.com Or, follow Peggy on Twitter

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