Thick and Creamy Fava Bean Potage Soup
Thick and Creamy Fava Bean Potage Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thick and creamy fava bean potage soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Thick and Creamy Fava Bean Potage Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Thick and Creamy Fava Bean Potage Soup is something that I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Thick and Creamy Fava Bean Potage Soup. This is our family's spring soup. Taste for seasoning and add salt, if needed.

To begin with this recipe, we must prepare a few ingredients. You can have thick and creamy fava bean potage soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thick and Creamy Fava Bean Potage Soup:
  1. Prepare 100 grams Fava beans (boiled with salt, and inside skin peeled)
  2. Make ready 100 grams New Onions (or regular onions)
  3. Get 1 small clove Garlic
  4. Take 10 grams Butter
  5. Make ready 1 tsp Olive oil
  6. Take 1 tsp ●Sugar
  7. Make ready 1 block Maggi Bouillon
  8. Make ready 200 ml ●Water
  9. Get 100 ml Milk
  10. Take 1 Salt
  11. Prepare 1 Rough ground black pepper

Garnish with sour cream and savory leaves. Add beans, potato, carrot, broth, and water. Some versions consist merely of fava beans cooked for a long period of time until they become a thick mush. Others consist of crushed fava beans with some type of vegetable, such as carrots, celery, or chopped fennel.

Steps to make Thick and Creamy Fava Bean Potage Soup:
  1. Preparation: Take the fava beans out of the pod and boil for about 3 minutes with salt. Take the thin skin off. Slice the onions and garlic thinly.
  2. Add the butter, olive oil, and garlic to a pot. Make sure not to burn the garlic. Cook until fragrant.
  3. Add the fava beans and onion, and cook until the onions are clear and softened. Make sure not to burn them.
  4. Add the sugar, bouillon, and water. Put on low heat when it comes to a boil, and simmer for 3~5 minutes until the bouillon dissolves.
  5. Turn the heat off, add the milk and stir. Put it into a blender and blend until smooth.
  6. Put it back into the pot. Making sure not to burn it, warm the soup and season with salt if necessary.
  7. Plate the soup, and garnish with black pepper. The soup is ready.

In Catania, it is common for fava beans and peas to be paired together, whereas in Palermo there exists a version of maccu with. Add cooked fava beans and four cups stock or reserved bean cooking liquid and bring to a boil. Use a hand-held blender to puree the mixture in the pot or whirl in batches in a blender. See instructions below on how to shell and peel the beans. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version.

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