Best Pureed Fava Bean Soup Recipes

SOPA DE HABAS (CREAMY FAVA BEAN SOUP)

Steps:

• Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
• Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
• While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
• Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
• Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!

FAVA PUREE

Steps:

• Place beans in a bowl, cover with water and soak overnight. Drain and remove skins.
• Heat oil in a large saucepan, add onions and saute until softened, 5 to 7 minutes. Add the reserved beans, sugar, salt to taste, and water. Stir to blend, then cover pan and simmer for 45 minutes, or until beans are very soft. Add the lemon juice, simmer for 5 more minutes, and taste for seasoning.
• Puree bean mixture in a blender or food processor until smooth, then transfer to a bowl and chill until firm. To serve, either garnish the top with fresh dill, or invert puree onto a serving dish and garnish with the dill and lemon slices.

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)

Steps:

• Soak fava beans overnight.
• Drain fava beans and save water.
• Peel the skins from the fava beans and place the beans in large saucepan.
• Measure 6 cups of soaking water and add to the fava beans.
• Bring to a boil on medium high heat.
• Reduce heat to medium and cook for 45 minutes, or until beans are soft.
• Once beans are tender, remove beans from heat and puree in a blender.
• Return pureed fava beans to saucepan and bring to a boil.
• Add water if needed.
• Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
• Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

FAVA BEAN PURéE

Steps:

• Bring a pot of water to a boil as you shell the beans from: 4 pounds fava beans.
• Blanch quickly in the boiling water and then cool in ice water. Drain and pop the beans out of their skins. Heat in a heavy-bottomed saucepan: 1/2 cup olive oil.
• Add the fava beans with: 4 garlic cloves, sliced, 1 branch rosemary, Salt, 1/2 cup water.
• Cook until the fava beans are very tender, stirring occasionally, and adding more water as necessary. The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill. Stir in: 1/4 cup extra-virgin olive oil.
• Taste and season with salt as needed. Thin with water if necessary. Serve right away or at room temperature.

FAVA BEAN PURéE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
• Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
• Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.

BESSARA (DRIED FAVA BEAN SOUP)

Steps:

• Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
• Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

FAVA BEAN SOUP

Steps:

• Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
• Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
• When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
• Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
• Fava beany-weany delicious!