Source: Martha Stewart Living, May 2011


  • 1 1/2 cups chopped white onion
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups blanched, peeled fava beans
  • 1/4 cup grated Parmesan
  • Lemon juice


  1. Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.


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