Creamy fava bean soup

Fava bean soup is very popular in Italy. When fava beans are in season, you will find them adorning the Italian family table in some form or other.

Fava beans are also known as broad bean, faba and even horse beans. They are an excellent source of protein, fiber and are also rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy. Who would have thought that you can get all of that from a very simple soup!

Left over soup

Ingredients – serves 4

• 1 shallot
• 2 tablespoons extra virgin olive oil
• 2 ½ cups of fresh fava beans
• 2 cups of vegetable broth
• 1 glass of milk
• 1 glass of heavy whipping cream
• 5 – 6 peeled fava beans to decorate
• Grated Pecorino for garnish
• Mint leaves for garnish

Mint flavored extra virgin olive oil:

• 1 cup extra virgin olive oil
• 1 sprig of fresh mint
• salt
• pepper

Preparation

1. Start preparing the mint flavored oil by heating in a saucepan 4 tablespoons of extra virgin olive oil until it is warm. Add a sprig of mint and leave to infuse covering with a lid. Once cooled, filter, add salt and pepper, then set aside.
2. In a saucepan with high sides, brown the chopped shallot with two tablespoons of mint infused extra virgin olive oil, cook for a few minutes.
3. Add the fava beans, mix well, (keep aside 5 – 6 beans for decoration) leaving it to flavor. Add salt, pepper and cover it with the hot broth.
4. Once you have finished cooking the fava beans, purée them with the immersion blender, gradually adding the fresh cream and the milk until you get a nice consistency.
5. Filter the cream if necessary.
6. Serve the cream and decorate it with the peeled beans left aside, grated Pecorino cheese, the mint oil and some fresh mint leaves.