Use fresh fava beans when in season (or frozen fava beans for year-round enjoyment). While I prefer the depth of flavor chicken stock adds, you could easily make a vegetarian version using vegetable stock.
This recipe was translated and adapted from the original Dutch in Homemade cookbook and reprinted here with the publisher's permission.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients:
- 2 cups organic fava beans (broad beans), (300 g)
- 1 quart chicken- or vegetable stock (1 liter)
- 2-3 spring onions, cleaned and finely chopped
- 1 bunch basil
- 1 avocado
- 1 small clove of garlic, crushed
- 1/2 cup crème fraîche (125 g)
- Salt & pepper, to taste
Preparation:
Purée the soup using a stick blender for at least six minutes. It may seem like a long time, but it will make your soup very smooth.
Purée the avocado with the garlic and the rest of the basil in a food processor. Keep a few basil leaves aside for the garnish. Add the crème fraîche and mix through. Season to taste with salt and pepper.
Spoon the soup into four soup plates. Use an ice cream scoop to spoon a quenelle of avocado cream and place in the middle of each soup plate. Garnish with the remaining basil leaves. Serve warm.
Karin's Tips:
