Fava Bean Soup
An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.
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
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.